Description
A delightful twist on the classic Mexican street corn, this soup combines sweet corn, savory spices, and creamy goodness for a comforting dish.
Ingredients
- 4 cups corn (fresh or frozen)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a crockpot, combine the corn, diced onion, minced garlic, broth, cumin, chili powder, salt, and pepper.
- Cover the crockpot and cook on low for 4 to 6 hours.
- During the last 30 minutes of cooking, stir in the heavy cream to enrich the flavor.
- Using an immersion blender, puree the soup to your desired consistency—smooth or slightly chunky.
- Serve hot, garnished with fresh cilantro and lime wedges for a burst of freshness.
Notes
Don’t skip the blending for a creamy texture. Adjust seasoning to your taste before serving.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican