Description
This creamy, smoky, and zesty soup brings the flavors of Mexican street corn to your slow cooker, making it a comforting meal that’s perfect for any time of year.
Ingredients
Scale
- 4 cups corn (frozen or fresh)
- 1 onion, chopped
- 2 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
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a crockpot, combine the corn, onion, garlic, broth, chili powder, cumin, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the heavy cream or coconut milk.
- Use an immersion blender to blend slightly for a creamier texture, or leave it chunky if preferred.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
Consider adding toppings like crumbled cotija cheese, diced avocado, or crispy tortilla strips to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg
Keywords: soup, Mexican, street corn, slow cooker, easy recipe