Mexican Street Corn Soup
Enjoy the vibrant flavors of elote in a creamy and comforting soup that's easy to make. Perfect for family dinners and meal prep!
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
This soup can be stored in the fridge for 3-4 days or in the freezer for up to 3 months. Reheat on the stove or in the microwave, adding broth if it thickens.