Description
This Slow Cooker Mexican Street Corn Soup is a cozy and comforting dish that captures the flavors of Mexican street corn in a creamy, savory soup. Loaded with charred corn, spices, and a hint of lime, it’s the perfect meal for chilly days.
Ingredients
– 4 cups frozen corn kernels
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Juice of 1 lime
– Salt and pepper to taste
– Toppings: Crumbled cotija cheese, chopped cilantro, crispy tortilla strips
Instructions
1. – In a slow cooker, combine the frozen corn, diced onion, and minced garlic.
2. – Pour in the chicken broth and stir in the heavy cream, chili powder, cumin, smoked paprika, and cayenne pepper.
3. – Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the corn is tender and the flavors have melded.
4. – Just before serving, stir in the lime juice and season with salt and pepper to taste.
5. – Ladle the soup into bowls and top with crumbled cotija cheese, chopped cilantro, and crispy tortilla strips.
Notes
– For a thicker soup, you can blend a portion of the soup using an immersion blender or regular blender.
– Adjust the spice level by adding more or less cayenne pepper to suit your preferences.
– Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 360
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican