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.