Description
Creamy “Slow Cooker Mexican Street Corn Soup” blends authentic Mexican flavors with comforting slow-cooked goodness. Kernels of sweet corn mingle with rich spices, creating a hearty bowl that transports you to bustling street markets of Mexico.
Ingredients
Scale
Main Ingredients:
- 4 cups (600g) corn kernels (fresh, frozen, or canned)
- 4 cups (1L) chicken or vegetable broth
- 1 cup (240ml) heavy cream or half-and-half
Aromatics and Vegetables:
- 1 medium onion, diced
- 3 cloves garlic, minced
Seasonings and Garnishes:
- ¼ cup (60g) sour cream or Mexican crema
- ½ cup (60g) crumbled cotija cheese (or feta as a substitute)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
- Chopped fresh cilantro
- Additional cotija cheese
- Tortilla chips or strips
- Lime wedges
Instructions
- Assemble the flavor foundation by combining corn kernels, diced onion, minced garlic, broth, and a robust blend of smoked paprika, chili powder, cumin, and a hint of cayenne for those seeking extra heat. Gently mix these ingredients in the slow cooker to ensure even distribution.
- Allow the mixture to simmer and develop depth, covering the slow cooker and setting it to low for 6-7 hours or high for 3-4 hours. During this time, the corn will tenderize and the spices will infuse their aromatic essence throughout the liquid.
- Transform the soup’s texture by using an immersion blender to create a velvety consistency. For those preferring a more rustic feel, partially blend the mixture, leaving some kernels intact for added texture and visual appeal.
- Introduce luxurious creaminess by folding in heavy cream, tangy sour cream, and a burst of bright lime juice. Taste and fine-tune the seasoning with additional salt and pepper to balance the flavors. Let the soup gently warm for an additional 15 minutes to meld the creamy elements.
- Present the soup in individual bowls, creating a vibrant canvas by generously sprinkling crumbled cotija cheese and fresh cilantro on top. Accompany with crispy tortilla chips and lime wedges, inviting diners to customize their culinary experience with an extra squeeze of citrus.
Notes
- Customize heat levels by adjusting cayenne pepper, making the soup mild or spicy according to personal preference.
- Swap heavy cream with coconut milk for a dairy-free version that maintains rich, creamy texture and adds subtle tropical flavor.
- Use fresh corn kernels during summer for maximum sweetness, or frozen corn during off-season to ensure consistent taste and texture.
- Enhance protein content by adding shredded chicken or black beans directly into the soup during the last hour of cooking, transforming it into a more substantial meal.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Dinner, Lunch, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 80mg