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Mexican Street Corn Soup

A delicious and comforting soup that brings the vibrant flavors of street corn to your bowl. Perfect for busy weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups corn kernels (fresh, frozen, or canned)
  • 1 cup diced potatoes
  • 1 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

Method
 

Preparation
  1. In a crockpot, combine the corn, potatoes, onion, garlic, and broth.
  2. Add the chili powder, cumin, salt, and pepper.
  3. Cook on low for 6-8 hours or on high for 3-4 hours.
  4. Before serving, stir in the heavy cream or coconut milk.
Serving
  1. Ladle the soup into bowls and top with fresh cilantro.
  2. Squeeze lime wedges over the soup just before enjoying.

Notes

You can store leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it on the stove or in the microwave. Freeze portions for 2-3 months. For a spicier kick, add diced jalapeños. You can also adjust the spices according to taste preferences.