Description
A comforting and creamy Mexican street corn soup filled with the sweetness of corn and the richness of cream, perfect for chilly evenings.
Ingredients
- 4 cups corn (fresh, canned, or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Lime wedges and cilantro for garnish
Instructions
- In a crockpot, combine the corn, diced onion, minced garlic, and broth.
- Add chili powder, cumin, salt, and pepper to taste.
- Cook on low for 6-8 hours or high for 3-4 hours, letting the flavors develop.
- Before serving, stir in the heavy cream to yield a velvety texture.
- Serve hot, garnished with lime wedges and cilantro.
Notes
Sautéing onions and garlic before adding to the crockpot enhances their flavor. You can also incorporate diced jalapeños for heat or smoked paprika for a smoky flavor.
