Mexican Street Corn Soup
This warm and comforting Mexican Street Corn Soup is bursting with sweet and savory flavors, making it an instant favorite at the dinner table.
Ingredients
For the soup
- 4 cups corn (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
For garnish
- Fresh cilantro
- Lime wedges for serving
Instructions
Preparation
- In a crockpot, combine the corn, onion, garlic, red bell pepper, and vegetable broth. Make sure everything is well mixed.
- Stir in the chili powder, cumin, salt, and pepper to enhance the flavor.
Cooking
- Cover and cook on low for 5-6 hours or on high for 2-3 hours. You’ll know it’s ready when the veggies are tender.
- Before serving, stir in the heavy cream and let the soup heat through for a few minutes.
Serving
- Serve hot, garnished with fresh cilantro and lime wedges for a burst of freshness.
Notes
To enhance flavor, consider charring the corn slightly before adding it to the soup for a smoky touch. For a spicier kick, add diced jalapeños with the other vegetables or a dash of hot sauce at the end. For a lighter version, swap heavy cream for coconut milk. You can also make it hearty by adding cooked chicken or beans. This soup keeps well in the fridge for 3-4 days, so feel free to make a big batch!