Mexican Street Corn Soup Crockpot Recipe
This delicious Mexican Street Corn Soup is a hearty and flavorful dish perfect for any occasion. Made in a crockpot, it’s simple to prepare and infuses the sweet and spicy taste of traditional Mexican street corn into a warm, comforting soup.
Equipment
- 1 Crockpot/Slow Cooker
- 1 Chopping board
- 1 Measuring cups and spoons
- 1 Ladle
- 6 Serving bowls
Ingredients
- 4 cups corn kernels fresh, frozen, or canned
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium red bell pepper diced
- 2 cups vegetable broth
- 1 cup heavy cream or coconut milk for a vegan version
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- to taste salt
- to taste pepper
- 1 lime juice of 1 lime
- fresh cilantro chopped for garnish
- crumbled queso fresco or feta optional, for garnish
Instructions
- Begin by prepping your vegetables. Chop the onion and red bell pepper, and mince the garlic.
- In a crockpot, combine the corn kernels, chopped onion, minced garlic, diced red bell pepper, and vegetable broth.
- Add the chili powder, smoked paprika, cumin, salt, and pepper to the mixture. Stir to combine.
- Cover the crockpot and cook on high for 3 hours or on low for 6 hours.
- After cooking time is complete, blend about half of the soup mixture using an immersion blender (or carefully transfer to a regular blender).
- Stir in the heavy cream (or coconut milk) and lime juice. Mix well and heat on low for an additional 15-20 minutes.
- Serve the soup hot, garnished with chopped cilantro and crumbled queso fresco or feta if desired.
Notes
This soup can be adjusted to taste by adding more spices or lime juice for extra flavor.
If you prefer a spicier kick, consider adding diced jalapeños or a dash of hot sauce.
Leftovers can be stored in the refrigerator for up to 3 days, or frozen for up to a month.