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Mexican Street Corn Soup

A creamy and flavorful Mexican Street Corn Soup that brings the taste of summer into a cozy bowl, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups corn (fresh or frozen)
  • 1 onion, chopped
  • 2 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
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Method
 

Preparation
  1. In a crockpot, combine corn, chopped onion, minced garlic, broth, chili powder, cumin, salt, and pepper.
  2. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  3. About 30 minutes before serving, stir in the heavy cream (or coconut milk).
  4. Use an immersion blender to blend the soup to your desired consistency, leaving some corn whole for texture.
  5. Serve hot, garnished with fresh cilantro and lime wedges.

Notes

For extra flavor, sauté the onions and garlic before adding to the pot. Leftovers can be stored in the fridge for 3-4 days or frozen for up to three months.