Mexican Street Corn Soup
A vibrant and tantalizing Mexican soup blending sweet corn with aromatic spices and creamy goodness, perfect for gatherings or cozy dinners.
Ingredients
Main Ingredients
- 4 cups corn (fresh, frozen, or canned)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Preparation
- In a crockpot, combine corn, chopped onion, minced garlic, broth, chili powder, cumin, and salt and pepper.
- Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in heavy cream or coconut milk.
- Use an immersion blender to blend the soup until smooth, or leave it chunky if you prefer.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
For presentation, use vibrant bowls, and consider pairing with tortilla chips or crusty bread. A chilled Mexican beer or refreshing iced tea pairs well!