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4-Hour Mexican Street Corn Soup Crockpot Magic

Mexican Street Corn Soup Crockpot
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A rich and creamy Mexican street corn soup made easily in your crockpot. This dish combines sweet corn with bold spices for a comforting meal.

Ingredients

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  • 4 cups corn kernels (fresh or frozen)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped cilantro
  • 1 lime, juiced
  • Salt and pepper to taste

Instructions

  1. Combine corn, onion, garlic, and vegetable broth in a crockpot.
  2. Cook on low for 4 hours or high for 2 hours.
  3. Blend half the soup until smooth, then return to the crockpot.
  4. Stir in heavy cream, chili powder, cumin, and smoked paprika.
  5. Cook for an additional 30 minutes on low.
  6. Top with cotija cheese, cilantro, and lime juice before serving.

Notes

  • For a spicier version, add diced jalapeños.
  • Substitute coconut milk for heavy cream for a dairy-free option.
  • Garnish with avocado or tortilla strips for extra texture.

Nutrition

Find it online: https://richfeast.com/mexican-street-corn-soup-crockpot-recipe/