Description
A warm and comforting soup inspired by Mexican street corn, perfect for cozy nights. Made easily in a crockpot.
Ingredients
Scale
- 4 cups corn kernels (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Add corn, onion, garlic, and vegetable broth to the crockpot.
- Cook on low for 4 hours or high for 2 hours.
- Blend half the soup for a creamy texture.
- Stir in heavy cream, chili powder, cumin, salt, and pepper.
- Cook for another 30 minutes.
- Serve topped with cotija cheese, cilantro, and a lime wedge.
Notes
- For extra heat, add diced jalapeños.
- Substitute heavy cream with coconut milk for a vegan version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45mg