why make this recipe
Mexican Street Corn Soup is a delicious and comforting dish that brings the flavors of traditional street corn right to your kitchen. This soup is creamy, zesty, and packed with flavor from the spices and fresh ingredients. It’s perfect for a quick dinner or a cozy meal on a chilly day. Plus, it’s easy to make, and you can enjoy it as a main dish or a side.
how to make Mexican Street Corn Soup
Ingredients :
- 4 cups corn (frozen or fresh)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup heavy cream or coconut milk
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Directions :
- In a crockpot, combine corn, diced onion, minced garlic, vegetable broth, chili powder, cumin, salt, and pepper.
- Stir to mix and cover. Cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, use an immersion blender to blend the soup until desired consistency.
- Stir in the heavy cream or coconut milk and heat through.
- Serve hot, garnished with fresh cilantro and lime wedges.
how to serve Mexican Street Corn Soup
Serve Mexican Street Corn Soup hot in bowls. Garnish with fresh cilantro and squeeze some lime juice on top to enhance the flavors. You can also serve it with tortilla chips or crusty bread for dipping.
how to store Mexican Street Corn Soup
To store the soup, let it cool completely and then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, simply warm it on the stove or in the microwave.
tips to make Mexican Street Corn Soup
- Use fresh corn when it’s in season for the sweetest flavor.
- Adjust the spices according to your taste. If you like it spicy, consider adding more chili powder or a chopped jalapeño.
- For a vegan version, use coconut milk and make sure your vegetable broth is vegan-friendly.
variation
You can add black beans or diced tomatoes to the soup for extra flavor and texture. Some people like to sprinkle crumbled cotija cheese on top for a traditional touch.
FAQs
Can I use canned corn instead of fresh?
Yes, you can use canned corn. Just drain and rinse it before adding it to the crockpot.
Is it possible to make this soup dairy-free?
Yes, simply replace the heavy cream with coconut milk or another dairy-free substitute.
How do I make this soup thicker?
If you want a thicker soup, add a tablespoon of cornstarch mixed with water towards the end of cooking, or blend in more corn.
Mexican Street Corn Soup
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Description
A creamy and zesty soup that brings the flavors of traditional street corn right to your kitchen.
Ingredients
- 4 cups corn (frozen or fresh)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup heavy cream or coconut milk
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a crockpot, combine corn, diced onion, minced garlic, vegetable broth, chili powder, cumin, salt, and pepper.
- Stir to mix and cover. Cook on low for 360 minutes or high for 240 minutes.
- Once cooked, use an immersion blender to blend the soup until desired consistency.
- Stir in the heavy cream or coconut milk and heat through.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
For a vegan version, use coconut milk and ensure your vegetable broth is vegan-friendly. Adjust spices to your taste for more heat.