Mexican Street Corn Soup is a delicious, comforting dish that brings the vibrant flavors of street corn to your bowl. It’s an easy recipe to prepare in a crockpot, making it perfect for busy weeknights or gatherings. This soup is creamy, savory, and can be customized to suit your taste. If you love corn, spices, and fresh herbs, this recipe will become a favorite in your household.
how to make Mexican Street Corn Soup
Ingredients:
- 4 cups of corn kernels (fresh, frozen, or canned)
- 1 cup of diced potatoes
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable or chicken broth
- 1 cup of heavy cream or coconut milk
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Directions:
- In a crockpot, combine the corn, potatoes, onion, garlic, and broth.
- Add the chili powder, cumin, salt, and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Before serving, stir in the heavy cream or coconut milk.
- Serve garnished with fresh cilantro and lime wedges.
how to serve Mexican Street Corn Soup
To serve this soup, ladle it into bowls and top with fresh cilantro for added color and flavor. Squeeze lime wedges over the soup just before enjoying for a zesty kick. This soup pairs wonderfully with crusty bread or a side of tortilla chips for dipping.
how to store Mexican Street Corn Soup
You can store leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave. If you have a large batch, consider freezing it in portions for up to 2-3 months. Just make sure to leave some space in the container for the soup to expand as it freezes.
tips to make Mexican Street Corn Soup
- For a spicier kick, add diced jalapeños or a dash of hot sauce while cooking.
- You can use a blender to puree part of the soup for a creamier texture, if desired.
- Feel free to adjust the spices according to your taste preferences.
- Adding crumbled feta or cotija cheese on top can enhance the flavor even more.
variation (if any)
You can customize this soup by adding proteins like shredded chicken or cooked black beans for a heartier meal. For a vegetarian option, ensure to use vegetable broth and skip any meat additions. You can also switch out the heavy cream for a lighter option like almond milk or oat milk.
FAQs
Can I use canned corn for this recipe?
Yes, canned corn works great! Just drain and rinse it before adding to the crockpot.
How spicy is this soup?
The soup is mildly spiced. If you prefer it spicier, you can add more chili powder or include fresh chilies.
Is this soup gluten-free?
Yes, all the ingredients listed are gluten-free. Just make sure to check any broth labels to ensure they are also gluten-free.
Mexican Street Corn Soup
Ingredients
Method
- In a crockpot, combine the corn, potatoes, onion, garlic, and broth.
- Add the chili powder, cumin, salt, and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Before serving, stir in the heavy cream or coconut milk.
- Ladle the soup into bowls and top with fresh cilantro.
- Squeeze lime wedges over the soup just before enjoying.