Mexican Street Corn Soup
A comforting and flavorful soup inspired by elote, combining sweet corn, spices, and creamy goodness for a delightful meal.
Equipment
- Crockpot
Ingredients
- 4 cups Corn Kernels Fresh or frozen
- 1 medium Onion Diced
- 2 cloves Garlic Minced
- 1 piece Bell Pepper Diced
- 4 cups Vegetable Broth
- 1 cup Heavy Cream
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- Salt and Pepper to taste
- Fresh Cilantro for garnish
- Lime Wedges for serving
Instructions
- Add corn kernels, diced onion, minced garlic, and diced bell pepper to the crockpot.
- Pour in vegetable broth and sprinkle chili powder, cumin, salt, and pepper.
- Stir to combine all ingredients well.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- About 30 minutes before serving, stir in the heavy cream.
- For a creamier texture, blend part of the soup with an immersion blender.
- Garnish with fresh cilantro and serve with lime wedges.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.