The Soul of Mexico in a Bowl
Have you ever bitten into a juicy cob of elote topped with creamy goodness and a sprinkle of spice? Now, imagine that flavor transformed into a cozy bowl of soup! This Mexican Street Corn Soup is like summer on a spoon — bursting with freshness and that touch of comfort we all crave on chilly nights. Best part? It’s a one-pan wonder that comes together in a pinch!
Why Make This Recipe
This soup isn’t just another dinner option; it’s a culinary fiesta in your kitchen! Here’s why you’re going to love it:
- Easy Cleanup: Say goodbye to the mountain of dirty dishes. One pot means more time enjoying and less time scrubbing.
- Family-Friendly: It’s creamy, dreamy, and packed with flavor that kids and adults alike will devour. Seriously, who can resist?
- Budget-Friendly: You’re looking at a quick meal that won’t break the bank, made with simple ingredients you likely already have!
Ingredients
You don’t need fancy stuff — just these basics!
- 4 cups of corn (fresh or frozen)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable or chicken broth
- 1 cup of heavy cream or coconut milk
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Directions
Let’s whip up this deliciousness! Follow these simple steps:
- In a crockpot, combine corn, chopped onion, minced garlic, broth, chili powder, cumin, salt, and pepper.
- Cover and 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 if you’re going vegan!).
- Use an immersion blender to blend the soup to your desired consistency, leaving some corn whole for texture.
- Serve hot, garnished with fresh cilantro and lime wedges.
How to Make Mexican Street Corn Soup (Overview)
Okay, here’s the scoop! Start by tossing your corn, onion, garlic, and spices into the crockpot. Let it bubble away while you forget about it for a few hours (this is why we love slow cooking!). About half an hour before you dig in, stir in that luscious cream. Then, blend away until it’s as smooth or chunky as you fancy. Pro tip: Don’t skip toasting the garlic before you add it in – it brings all the flavors to life!
How to Serve Mexican Street Corn Soup
When it comes to serving this vibrant soup, get a little creative! Scoop it up in colorful bowls topped with a sprinkle of fresh cilantro for that pop of green. Serve alongside warm tortillas or crusty bread for a satisfying crunch. The aroma alone will have everyone at the table drooling in anticipation, and if you squeeze a fresh lime over the top right before you dig in? Pure magic! 🍋✨
How to Store Mexican Street Corn Soup
Got leftovers? Lucky you! This soup keeps for about 3-4 days in the fridge. Just store it in a sealed container. Feel like meal prepping? You can freeze it for up to three months. When you’re ready to indulge again, simply reheat on the stovetop or in the microwave, adding a splash of broth if it gets too thick for your liking!
Tips to Make Mexican Street Corn Soup
Ready for some insider tricks? Here ya go:
- Switch up the cream: Coconut milk gives a slightly sweet twist if you want to keep it vegan!
- Add more heat: Toss in some diced jalapeños or a pinch of cayenne if you like it spicy.
- Boost the flavor: Try sautéing the onions and garlic before adding them to the pot. It’s worth the effort!
- Load up on toppings: Don’t be shy with extras like cheese, avocado, or crunchy tortilla strips!
Variation
Feeling adventurous? Change it up by adding some diced potatoes for heartiness or throw in black beans for extra protein. Want that vegan twist? Just swap the heavy cream for extra coconut milk, and you’ve got a deliciously plant-based bowl!
FAQs
Can I use canned corn instead of fresh?
Absolutely! Canned corn works just as well; just drain and rinse it first.
Can I make this soup ahead of time?
Definitely! It tastes even better the day after as the flavors meld together.
How do I adjust the spice level?
Start with less chili powder and add more to taste after cooking if it needs a little kick.
📌 Pin this recipe for your next cozy dinner night!
Mexican Street Corn Soup
Ingredients
Method
- In a crockpot, combine corn, chopped onion, minced garlic, broth, chili powder, cumin, salt, and pepper.
- Cover and 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 the soup to your desired consistency, leaving some corn whole for texture.
- Serve hot, garnished with fresh cilantro and lime wedges.