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Mexican Street Corn Soup

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A creamy and savory soup inspired by traditional Mexican street corn, bringing bold flavors to your kitchen.

Ingredients

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  • 4 cups corn kernels (fresh, frozen, or canned)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk (for a dairy-free option)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. In a crockpot, combine corn, onion, garlic, vegetable broth, chili powder, cumin, salt, and pepper.
  2. Cook on low for 6-8 hours or high for 3-4 hours.
  3. Once cooked, stir in the heavy cream or coconut milk until smooth.
  4. Use an immersion blender to purée the soup to your desired consistency.
  5. Serve hot, garnished with fresh cilantro and lime wedges.

Notes

For a vegan version, substitute heavy cream with coconut milk. Avoid overcooking to keep the corn texture.

Nutrition

Find it online: https://easyumrecipes.com/mexican-street-corn-soup/