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Delicious bowl of Mexican street corn soup topped with cilantro and lime.

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.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
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.