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Mexican Street Corn Soup

A creamy and zesty bowl of Mexican Street Corn Soup that captures the essence of street food with fresh ingredients and easy preparation.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups corn kernels (fresh or frozen) Fresh corn is preferred when in season.
  • 1 medium onion, diced
  • 2 cloves garlic, minced Toasting the garlic enhances flavor.
  • 4 cups vegetable or chicken broth Use vegetable broth for a vegan option.
  • 1 cup heavy cream Can substitute with coconut milk for a lighter option.
  • 1 teaspoon chili powder Adjust according to spice preference.
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • to taste Lime juice
  • to taste Chopped cilantro for garnish
  • to taste Crumbled cotija cheese for garnish (optional)

Method
 

Preparation
  1. In a crockpot, add the corn, diced onion, minced garlic, broth, chili powder, cumin, salt, and pepper.
  2. Stir to combine.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  2. Before serving, stir in the heavy cream and lime juice to taste.
Serving
  1. Serve hot, garnished with cilantro and crumbled cotija cheese if desired.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat on the stove or microwave before serving.