Description
A creamy, corn‑filled crockpot soup that captures the bold flavors of Mexican street corn in a comforting, easy‑to‑make dish. This recipe blends sweet corn, aromatic onion, garlic, cumin, and a splash of heavy cream for richness, delivering a silky texture perfect for chilly evenings. Each spoonful bursts with sunshine, turning any night into comfort today.!
Ingredients
Scale
- 4 cups corn (frozen or fresh)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt and pepper to taste
- lime wedges for serving
- cilantro for garnish
Instructions
- Place corn, onion, garlic, vegetable broth, chili powder, cumin, salt, and pepper into the crockpot and stir to combine.
- Cover and cook on low for 6‑8 hours (or high for 3‑4 hours) until the flavors meld.
- About 30 minutes before serving, stir in the heavy cream and continue cooking.
- Taste, adjust seasoning if needed, then ladle into bowls and garnish with fresh cilantro and lime wedges.
Notes
- For extra heat
- add a pinch of cayenne or a diced jalapeño. For a dairy‑free version
- substitute coconut milk for the heavy cream.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soups
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 290
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: mexican street corn soup crockpot for cozy nights, easy corn soup recipe, crockpot soup ideas, Mexican soup crockpot, comforting winter soups, quick weeknight meals, creamy corn soup, slow cooker corn soup, how to make corn soup