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
Scale
- 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