Mexican Street Corn Soup
A flavorful bowl of creamy, smoky soup inspired by the beloved Mexican street corn (elote), perfect for gatherings during the cooler months.
Ingredients
Main Ingredients
- 4 cups corn (fresh, frozen, or canned) If using canned corn, drain and rinse well.
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth Can substitute with chicken broth.
- 1 cup cream or milk For a lighter option, use low-fat milk or a dairy alternative.
- 1 lime, juiced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste Salt and pepper
- Fresh cilantro for garnish
- Cotija cheese for garnish (optional) Highly recommended!
Instructions
Preparation
- In your crockpot (or a large pot for stovetop), combine the corn, chopped onion, minced garlic, vegetable broth, chili powder, cumin, salt, and pepper. Stir well.
Cooking
- Crockpot Method: Set on low for 6-8 hours or high for 3-4 hours until vegetables are tender.
- Stovetop Method: Bring to a gentle boil, then reduce to low and simmer for about 30 minutes, or until onions are soft.
Blending
- For a creamier texture, blend the soup using an immersion blender or a regular blender. Skip this step for a chunkier soup.
Finishing Touches
- Stir in the cream or milk and lime juice. Heat through for about 5 minutes.
Serving
- Ladle the warm soup into bowls and garnish with fresh cilantro and crumbled Cotija cheese.
Notes
To enhance flavor, consider roasting the corn before adding it to the soup. For more heat, add diced jalapeños or cayenne pepper. This can serve as a vegan dish by replacing dairy with plant-based alternatives.