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–+ servings

Creamy Mexican Street Corn Soup

A delightful soup that combines the sweet, juicy flavors of corn with a rich, creamy base, reminiscent of Mexican street corn.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil Adds richness and helps sauté the onions.
  • 1 medium onion, diced Provides a sweet and savory base for the soup.
  • 3 cloves garlic, minced Adds aroma and depth of flavor.
  • 4 cups corn kernels Fresh, frozen, or canned corn can be used.
  • 4 cups vegetable broth Forms the soup's base.
  • 1 teaspoon chili powder Gives the soup a warm, spicy kick.
  • 1 teaspoon cumin Adds an earthy flavor.
  • 0.5 teaspoon smoked paprika Brings a subtle smokiness.
  • 0.5 teaspoon salt Enhances all flavors.
  • 0.25 teaspoon black pepper Adds heat and depth.
  • 1 cup heavy cream Makes the soup creamy and rich.
  • 0.5 cup crumbled cotija cheese Adds a salty, tangy flavor.
  • 0.25 cup fresh cilantro, chopped Adds freshness.
  • 1 juice lime Adds a zesty kick.
  • sliced jalapeños (optional, for garnish) For those who like a little heat.
  • extra cotija cheese (for garnish) Adds flavor and visual appeal.

Equipment

  • slow cooker

Method
 

  1. Prepare the corn by shucking and cutting kernels if using fresh corn, or measure out frozen or canned corn.
  2. Sauté the diced onion in olive oil until translucent, then add minced garlic and cook until fragrant.
  3. Combine corn, vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper in the slow cooker.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  5. Blend the soup until smooth using an immersion blender or regular blender.
  6. Stir in heavy cream, cotija cheese, cilantro, and lime juice. Adjust seasoning if needed and serve hot.

Nutrition

Calories: 320kcalProtein: 8gSodium: 600mg

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