Description
A comforting and flavorful Mexican Street Corn Soup that captures the essence of summer with its rich, creamy texture and delightful spices.
Ingredients
Scale
- 4 cups corn (fresh, frozen, or canned)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a crockpot, combine the corn, onion, garlic, and broth, stirring gently to mix.
- Add cumin, smoked paprika, salt, and pepper. Mix well to coat the ingredients with spices.
- Cover the crockpot and cook on low for 240-360 minutes or high for 120-180 minutes.
- 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.
- Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.
Notes
For a vegan option, use coconut milk instead of heavy cream. Store leftovers in an airtight container for up to 3-4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg