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.