Description
A comforting and vibrant soup that brings the essence of Mexican street food to your table, featuring sweet corn, warm spices, and zesty lime.
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Lime juice (to taste)
- Fresh cilantro, for garnish
- Sliced jalapeños, for garnish (optional)
- Cotija cheese, for garnish (optional)
Instructions
- In a crockpot, combine corn, diced onion, minced garlic, vegetable broth, chili powder, cumin, salt, and pepper.
- Cook on low for 360-480 minutes or on high for 180-240 minutes.
- Once cooked, blend the soup using an immersion blender or in batches until smooth, leaving some corn intact for texture.
- Stir in the heavy cream (or coconut cream) and lime juice.
- Adjust seasoning as needed and serve hot, garnished with fresh cilantro, jalapeños, and cotija cheese if desired.
Notes
For a creamier texture, use full-fat coconut cream. Tasting as you go will help balance the flavors perfectly.
