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.