Description
A warm, creamy soup that captures the essence of Mexican street corn with a spicy and tangy finish.
Ingredients
- 4 cups of corn (frozen or fresh)
- 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
- Lime wedges
- Fresh cilantro for garnish
- Cotija cheese for topping
Instructions
- In a crockpot, combine the corn, onion, garlic, broth, chili powder, cumin, salt, and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the heavy cream or coconut milk.
- Blend the soup to your desired consistency using an immersion blender.
- Serve hot, garnished with lime wedges, fresh cilantro, and Cotija cheese.
Notes
Use frozen corn if fresh is not in season. Taste and adjust salt and lime at the end. For a chunkier soup, blend only half. Vegan option available by using vegetable broth and coconut milk.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican