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.