Mexican Street Corn Soup

This Mexican Street Corn Soup is a warm and tasty dish. It brings the great flavors of street corn into a creamy soup. It’s perfect for any meal and great for sharing with friends and family.

## Why Make This Recipe

People love this soup because it is comforting and delicious. It is easy to make, especially in a crockpot. You can customize it to your liking and it is perfect for any season.

## How to Make Mexican Street Corn Soup

Making this soup is simple. You just combine the ingredients in a crockpot and let it cook. Then, you stir in the cream and blend it if you want a smooth texture.

## Ingredients

• 4 cups corn (fresh, frozen, or canned)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream or coconut milk
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

## Directions

1. In a crockpot, combine corn, chopped onion, minced garlic, vegetable broth, chili powder, cumin, salt, and pepper.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. About 30 minutes before serving, stir in the heavy cream or coconut milk.
4. Blend the soup if you prefer a creamier texture, or leave it chunky.
5. Serve hot, garnished with fresh cilantro and lime wedges.

## How to Serve Mexican Street Corn Soup

This soup is great served hot with lime wedges on the side. You can add crispy tortilla strips for a nice crunch. Fresh cilantro on top makes it look pretty too.

## How to Store Mexican Street Corn Soup

Store leftover soup in an airtight container in the fridge. It will stay good for about three days. When reheating, add a little water or broth to keep it from getting too thick.

## Tips to Make Mexican Street Corn Soup

• Use fresh corn when it’s in season for the best flavor.
• For a spicy kick, add some diced jalapeños.
• If you like it sweeter, add a bit of sugar.
• Try different toppings like cheese or avocado.

## Variations

• Make it vegetarian by using vegetable broth.
• Add black beans for extra protein.
• Substitute the heavy cream with a dairy-free option like coconut milk.

## FAQs

• Can I make this soup ahead of time? Yes! It tastes even better the next day.
• Can I freeze this soup? Yes, it freezes well. Just thaw it overnight in the fridge before reheating.
• What if I don’t have a crockpot? You can cook it on the stove in a large pot. Just simmer until the veggies are soft.

Mexican Street Corn Soup

A warm and tasty dish that brings the great flavors of street corn into a creamy soup, perfect for any meal and great for sharing with friends and family.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Appetizer, Soup

Cuisine: Mexican

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 cups corn (fresh, frozen, or canned)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth Can be made vegetarian
• 1 cup heavy cream or coconut milk Use coconut milk for a dairy-free version
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Method

 

Preparation

1. In a crockpot, combine corn, chopped onion, minced garlic, vegetable broth, chili powder, cumin, salt, and pepper.

Cooking

1. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
2. About 30 minutes before serving, stir in the heavy cream or coconut milk.
3. Blend the soup if you prefer a creamier texture, or leave it chunky.

Serving

1. Serve hot, garnished with fresh cilantro and lime wedges.

Notes

Store leftover soup in an airtight container in the fridge for about three days. When reheating, add a little water or broth to keep it from getting too thick. Try different toppings like cheese or avocado.