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Mexican Street Corn Soup Crockpot Recipe
Cozy nights call for comforting meals, and there’s nothing quite like a warm bowl of Mexican Street Corn Soup to bring a touch of warmth to your home. This easy Crockpot recipe is perfect for those busy days when you want a delicious and hearty dish waiting for you at dinner time. Let’s dive into why this recipe needs to be on your list!
Why make this recipe
This Mexican Street Corn Soup is rich in flavor and perfect for chilly evenings. Using a crockpot means you can set it and forget it, allowing the delicious flavors to meld together while you go about your day. It’s a crowd-pleaser that can also be easily adjusted to suit your taste.
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, with lime wedges on the side for a fresh squeeze of citrus. Top each bowl with a sprinkle of chopped cilantro and, if desired, some crumbled queso fresco or feta for added creaminess and flavor.
How to store it
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up on the stove or in the microwave until heated through. If the soup thickens too much in the refrigerator, add a splash of broth or water when reheating to reach your desired consistency.
Helpful tips
- For a spicier kick, consider adding diced jalapeños to the crockpot.
- Make sure to taste the soup before serving and adjust the salt and pepper as needed.
- If using canned corn, rinse it well to remove excess salt before adding it to the crockpot.
Optional variations
- For a lighter version, use coconut milk instead of heavy cream.
- Turn this soup into a hearty chili by adding black beans or kidney beans.
- Add diced bell peppers or zucchini to increase the vegetable content.
Frequently asked questions
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works perfectly in this recipe and saves you prep time.
Is this soup vegetarian?
You can easily make it vegetarian by using vegetable broth and omitting the queso if you prefer.
How spicy is this soup?
The spice level can be adjusted based on your preference for chili powder. If you want it milder, you can reduce the amount or opt for a non-spicy variety.
Enjoy crafting this delightful Mexican Street Corn Soup, perfect for cozy nights in!
Mexican Street Corn Soup
A warm and comforting Mexican Street Corn Soup, perfect for chilly evenings, made easily in a crockpot.
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 lighter version.
- 1 teaspoon chili powder Adjust based on spice preference.
- 1 teaspoon cumin
- Salt and pepper to taste Adjust as needed.
- Lime wedges, for serving For a fresh squeeze of citrus.
- Chopped cilantro, for garnish
- Crumbled queso fresco or feta, for garnish (optional)
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, with lime wedges on the side for a fresh squeeze of citrus.
- Top each bowl with a sprinkle of chopped cilantro and optional crumbled queso fresco or feta.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up on the stove or in the microwave. If the soup thickens too much, add a splash of broth or water when reheating. For a spicier kick, consider adding diced jalapeños.
