Imagine walking through a bustling street market in Mexico, where the savory aroma of grilled corn fills the air, mingling with lively chatter and the sound of laughter. This warm, nostalgic feeling is the essence of Mexican Street Corn Soup. A comforting and hearty dish, it brings the bold flavors of traditional elote to your kitchen, allowing you to savor a taste of Mexico anytime. Perfect for weeknight dinners or cozy gatherings, this dish is not only easy to prepare but is also a healthy choice that everyone can enjoy.
Why You’ll Love This Recipe
This soup combines the sweetness of corn with aromatic spices in a creamy base, making it an instant favorite. It’s a dish that warms you from the inside out, ideal for chilly evenings or friendly get-togethers. Plus, it’s a breeze to make in your crockpot, which means you’ll have more time to relax rather than stand over the stove.
"An absolute game-changer! My kids couldn’t get enough of this soup, and it was so easy to whip up!"
How to Make Mexican Street Corn Soup
This delightful soup comes together with minimal effort and packs a punch of flavor. Set aside some corn, onion, garlic, and spices, and let your crockpot do the work. With just a few simple steps, you’ll be on your way to enjoying a delicious bowl of comfort. Here’s what you’ll need to gather!
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Substitution Tips:
- Swap out heavy cream for coconut milk for a dairy-free option.
- Frozen corn works perfectly if fresh corn isn’t available and saves time.
- For a spicy kick, consider adding diced jalapeños or a pinch of cayenne pepper.
Directions
- In your crockpot, combine the corn kernels, chopped onion, minced garlic, broth, cumin, chili powder, salt, and pepper.
- Give it a good stir to mix everything well, then cover the crockpot.
- Cook on the low setting for 6-8 hours or on high for 3-4 hours, letting those flavors meld beautifully.
- About 30 minutes before serving, pour in the heavy cream and stir well.
- Taste your soup and adjust the seasonings if needed.
- Serve hot, garnished with fresh cilantro and a squeeze of lime.
Serving Suggestions
This Mexican Street Corn Soup is wonderfully versatile. Serve it alongside a fresh garden salad for a light lunch or pair it with warm tortilla chips for a comforting dinner. Topping it with crumbled cotija cheese, diced avocados, or a sprinkle of chili powder can enhance its flavors beautifully. Consider offering some sliced jalapeños for those who like an extra kick!
Storage & Reheating
To keep leftovers fresh, store any uneaten soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup for up to 3 months. When reheating, gently warm it on the stove over medium heat, stirring occasionally until heated through. If the soup becomes too thick, just add a splash of broth or water to reach your desired consistency.
Pro Tips
- For deeper flavor, toast the cumin and chili powder in the crockpot on high for a few minutes before adding the other ingredients.
- Want a smoky depth? Add a chipotle pepper in adobo sauce to the mix!
- For a thicker soup, you can blend part of it before adding the cream; this adds a nice creamy texture without needing to add more calories.
Variations
Feel free to get creative! Customize your soup by experimenting with different spices like smoked paprika or swapping in black beans for added protein. For a vegetarian option, stick with vegetable broth and add some sautéed bell peppers for extra texture. You can even go international—try adding a dash of curry powder for an interesting fusion twist!
FAQs
Can I use canned corn for this recipe?
Yes, using canned corn is a great option for convenience. Just drain and rinse it before adding to the crockpot.
Is this recipe spicy?
This soup has mild spice from the chili powder. For those who prefer more heat, feel free to increase the amount of chili powder or add fresh jalapeños.
Can I make this soup in advance?
Absolutely! This dish can be made a day ahead of time. Just store it in the fridge and reheat on the stovetop, adding a little extra broth if needed.
- Easy Crockpot Recipes
- Soups to Warm Your Heart
Mexican Street Corn Soup
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and hearty Mexican Street Corn Soup that combines the sweetness of corn with aromatic spices in a creamy base, perfect for chilly evenings.
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In your crockpot, combine corn kernels, chopped onion, minced garlic, broth, cumin, chili powder, salt, and pepper.
- Stir well to mix everything, then cover the crockpot.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, pour in the heavy cream and stir well.
- Taste and adjust the seasonings if needed.
- Serve hot, garnished with fresh cilantro and a squeeze of lime.
Notes
For a dairy-free option, swap heavy cream for coconut milk. For extra spice, add diced jalapeños or cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg