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Mexican Street Corn Soup
why make this recipe
Mexican Street Corn Soup is a delicious twist on the traditional street food enjoyed in Mexico. This creamy and flavorful soup is perfect for a cozy dinner or a light lunch. Made with wholesome ingredients, it captures the essence of street corn with its rich flavors and spices. Plus, it’s easy to make in a crockpot, allowing you to enjoy a comforting bowl of soup with minimal effort. If you love corn and bold flavors, this recipe is definitely for you!
how to make Mexican Street Corn Soup
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 lime, juiced
- Fresh cilantro, for garnish
Directions
- In a crockpot, combine corn, onion, garlic, bell pepper, vegetable broth, coconut milk, chili powder, cumin, salt, and pepper. Stir well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, use an immersion blender to puree the soup to the desired consistency.
- Stir in lime juice before serving.
- Serve hot, garnished with fresh cilantro.
how to serve Mexican Street Corn Soup
Serve Mexican Street Corn Soup hot in bowls. Garnish each bowl with freshly chopped cilantro for added flavor. You can also add a wedge of lime on the side for an extra zesty kick. This soup pairs well with tortilla chips or a slice of crusty bread for a complete meal.
how to store Mexican Street Corn Soup
To store leftovers, let the soup cool completely. Transfer it to an airtight container and place it in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze the soup in portions. Just make sure to leave some space in the container, as the soup will expand when frozen.
tips to make Mexican Street Corn Soup
- For a richer flavor, grill the corn before adding it to the crockpot.
- Adjust the spices according to your taste. If you like it spicier, add more chili powder or some diced jalapeños.
- If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender to puree.
- For a creamier texture, you can add more coconut milk or even a dollop of sour cream when serving.
variation
You can customize this recipe by adding protein such as shredded chicken or black beans to make it heartier. Another option is to modify the toppings by adding crumbled cheese like Cotija or queso fresco for an authentic touch.
FAQs
Can I use frozen corn instead of fresh?
Yes, you can use frozen corn. Just make sure to add it directly to the crockpot without thawing.
Is this soup vegan?
Yes, this soup is vegan-friendly because it uses vegetable broth and coconut milk.
Can I make this soup on the stove instead of a crockpot?
Yes, you can make it on the stove. Just bring all the ingredients to a boil, reduce the heat, and let it simmer for about 30 minutes. Then puree as directed.
Mexican Street Corn Soup
A creamy and flavorful soup capturing the essence of Mexican street corn, perfect for a cozy dinner or light lunch.
Ingredients
Main Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 medium lime, juiced
- Fresh cilantro, for garnish
Instructions
Preparation
- In a crockpot, combine corn, onion, garlic, bell pepper, vegetable broth, coconut milk, chili powder, cumin, salt, and pepper. Stir well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, use an immersion blender to puree the soup to the desired consistency.
- Stir in lime juice before serving.
Serving
- Serve hot in bowls, garnished with freshly chopped cilantro and a wedge of lime on the side.
Notes
For a richer flavor, grill the corn before adding it to the crockpot. Adjust spices according to your taste, adding more chili powder or diced jalapeños for a spicier kick. For a creamier texture, you can add more coconut milk or a dollop of sour cream when serving. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze in portions.
