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Slow Cooker Mexican Street Corn Soup
There’s something about soup that brings comfort and warmth, especially when it’s as flavorful as Slow Cooker Mexican Street Corn Soup. This recipe is perfect for those chilly evenings or whenever you crave a taste of something vibrant. The mix of spices and creamy texture offers a delightful twist on traditional corn soup, making it a hit with everyone.
Why make this recipe
Making Slow Cooker Mexican Street Corn Soup means you can enjoy the rich flavors of Mexican street food in the comfort of your home. It’s an easy, hands-off recipe that allows the slow cooker to do all the work while you can go about your day. Plus, it’s vegetarian-friendly and can be easily adapted for various dietary preferences.
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Lime wedges, for serving
- Chopped cilantro, for garnish
- Crumbled queso fresco or feta, for garnish (optional)
How to make it
- In a crockpot, combine corn, onion, garlic, broth, chili powder, cumin, salt, and pepper.
- Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Before serving, stir in heavy cream or coconut milk.
How to serve it
Serve the soup hot, garnished with chopped cilantro and crumbled queso fresco or feta if desired. Don’t forget to add a few lime wedges on the side for that extra zesty kick!
How to store it
Leftovers can be stored in an airtight container in the refrigerator for up to three days. You can also freeze the soup in a freezer-safe container for up to three months. Just remember to leave space for expansion when freezing.
Helpful tips
- For an extra layer of flavor, consider roasting the corn before adding it to the crockpot.
- Adjust the spice level by adding more or less chili powder depending on your heat preference.
- If you prefer a thicker soup, use an immersion blender to blend part of the soup before adding the cream or coconut milk.
Optional variations
- For a smoky flavor, add a chipotle pepper in adobo sauce to the soup.
- If you’re looking for a vegan option, stick with the coconut milk and omit the cheese.
- Add diced tomatoes for an added burst of flavor and color.
Frequently asked questions
Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly in this recipe! Just pour it directly into the crockpot without thawing.
Can I make this soup in advance?
Absolutely! You can prepare everything in the crockpot the night before and let it sit in the fridge overnight. Just set it to cook the next morning.
Is there a way to make it spicier?
Yes! You can add diced jalapeños or increase the amount of chili powder to enhance the spiciness according to your taste.
Slow Cooker Mexican Street Corn Soup
A comforting and vibrant soup inspired by Mexican street food, perfect for chilly evenings.
Ingredients
Main Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk Use coconut milk for a vegan option.
- 1 teaspoon chili powder Adjust to taste.
- 1 teaspoon cumin
- Salt and pepper to taste
For Serving
- Lime wedges For added zesty kick.
- Chopped cilantro For garnish.
- Crumbled queso fresco or feta (optional) For garnish.
Instructions
Preparation
- In a crockpot, combine corn, onion, garlic, broth, chili powder, cumin, salt, and pepper.
- Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Before serving, stir in heavy cream or coconut milk.
Serving
- Serve the soup hot, garnished with chopped cilantro and crumbled queso fresco or feta if desired. Add a few lime wedges on the side.
Notes
For extra flavor, consider roasting the corn before adding it to the crockpot. Adjust the spice level by adding more or less chili powder, and for a thicker soup, blend part of it before adding the cream or coconut milk. Leftovers can be stored in an airtight container for up to three days in the refrigerator or frozen for up to three months.
