Mexican Street Corn Soup
A creamy and flavorful soup inspired by the delicious flavors of elote, perfect for a family-friendly meal.
Ingredients
For the Soup
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk Dairy-free option available
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 to taste Salt and pepper
- 1 whole lime, juiced
For Garnish
- Fresh cilantro, chopped
- Cotija cheese, crumbled
Instructions
Preparation
- In a crockpot, combine the corn, onion, garlic, vegetable broth, chili powder, cumin, salt, and pepper. Stir well to mix all the ingredients together.
- Cook on low for 6-8 hours or on high for 3-4 hours until the flavors develop richly.
- About 30 minutes before serving, stir in the heavy cream and lime juice, and mix thoroughly.
- Adjust seasoning as needed, adding more salt or pepper to taste. Let it heat through until warm.
- Serve hot, garnished with fresh cilantro and crumbled Cotija cheese.
Notes
For best results, sauté the onion and garlic in a little olive oil before adding them to the crockpot. For more heat, consider adding diced jalapeño pepper.