Time to Indulge in Creamy Bliss!
Ever had a soup that tastes like a sunny day in Mexico? Mexican Street Corn Soup brings the vibrant flavors of elote straight to your bowl, blending creamy goodness with crispy corn in every bite. This recipe is a breeze to whip up—just toss everything in one pot and let it do its magic! Trust me; you’ll want to make this again and again.
Why Make This Recipe
Who doesn’t love a soup that practically cooks itself? With minimal cleanup and only a handful of ingredients, this dish effortlessly transforms weeknight dinners. Plus, it’s family-friendly—even the pickiest eaters usually don’t protest against corn! A cozy bowl of Mexican Street Corn Soup will warm bellies and hearts alike. 🍲💕
Ingredients
You don’t need fancy stuff—just these basics!
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Directions
- In a crockpot, combine corn, onion, garlic, broth, cumin, chili powder, salt, and pepper.
- Cook on low for 6–8 hours or high for 3–4 hours.
- Before serving, stir in cream or coconut milk.
- Ladle soup into bowls and garnish with fresh cilantro, serve with lime wedges.
How to Make Mexican Street Corn Soup (Overview)
Making this soup is as easy as pie (or maybe easier!). Just gather all your ingredients and let your crockpot do the hard work. First, combine everything together and set it to cook. Don’t skip toasting the garlic—it adds a depth to the soup that makes you feel like a kitchen rockstar! 🌟 By the time it’s ready, your home will smell like a festive fiesta, and you’ll be itching to dig in.
How to Serve Mexican Street Corn Soup
Serving this soup isn’t just about the taste; it’s a feast for the eyes too! Picture vibrant yellows and greens swirling in your bowl, topped off with fresh cilantro that adds a pop of color. For an added crunch, throw in some tortilla chips or drizzle a little lime juice. The aroma of spices and sweet corn will have everyone gathering around the table. 🌽🍋
How to Store Mexican Street Corn Soup
This soup is perfect for meal prep! It can hang out in your fridge for about 3-4 days or chill in the freezer for up to 3 months. When it’s reheating time, just warm it on the stove or microwave until it sings. Feel free to add a splash of broth if it thickens up too much during storage!
Tips to Make Mexican Street Corn Soup
- Use fresh corn if you can—it brings an amazing sweetness to the soup.
- Swap heavy cream for coconut milk for a lighter option or to make it dairy-free.
- Experiment with spices! Add a pinch of smoked paprika for an extra kick.
- If you like it spicy, toss in some chopped jalapeños or chili flakes!
Variation
Want to change it up? Try adding black beans or diced peppers for extra texture. You can also make it vegan by exclusively using vegetable broth and coconut milk. Don’t be afraid to get creative—imagine adding a splash of lime juice or some avocado slices on top for added freshness!
FAQs
Can I use frozen corn?
Absolutely! Frozen corn works just as well as fresh—just toss it in without thawing.
Can I make this soup in advance?
Yes! It stores well and tastes even better the next day after the flavors have mingled.
What can I substitute for heavy cream?
Coconut milk is a fantastic alternative for a dairy-free option, adding a subtle sweetness!
📌 Pin this recipe for your next cozy dinner night!
Mexican Street Corn Soup
Ingredients
Main Ingredients
- 4 cups corn kernels (fresh, frozen, or canned) Fresh corn adds amazing sweetness.
- 1 medium onion, chopped
- 2 cloves garlic, minced Toasting the garlic adds depth.
- 4 cups vegetable or chicken broth Use vegetable broth for a vegan option.
- 1 cup heavy cream or coconut milk Coconut milk makes it dairy-free.
Spices & Seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder Adjust for spice preference.
- to taste Salt and pepper
For Serving
- Fresh cilantro for garnish Adds color and freshness.
- Lime wedges for serving Enhances flavor.
Instructions
Preparation
- In a crockpot, combine corn, onion, garlic, broth, cumin, chili powder, salt, and pepper.
Cooking
- Cook on low for 6-8 hours or high for 3-4 hours.
- Before serving, stir in heavy cream or coconut milk.
Serving
- Ladle soup into bowls and garnish with fresh cilantro. Serve with lime wedges.
Notes
Printable Recipe Card
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