Description
Slow Cooker Mexican Street Corn Soup is the ultimate comfort food for chilly evenings, combining sweet corn, zesty lime, and smoky spices into a delightful, creamy masterpiece. Perfect for gatherings or cozy nights in, this soup is easy to make and sure to impress. Each spoonful brings warmth and flavor, making it a go-to recipe for any occasion.
Ingredients
Scale
- 4 cups sweet corn (fresh or frozen)
- 2 poblano peppers, roasted and diced
- 1 medium onion, diced
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- Juice of 2 limes
- 1/4 cup cilantro, chopped
- 1/2 cup heavy cream or coconut milk
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1/2 cup crumbled Cotija or feta cheese (for topping)
Instructions
- Prepare ingredients: Dice onions and mince garlic.
- Sauté onions in a skillet over medium heat until translucent. Add garlic and cook until fragrant (about 30 seconds).
- Transfer sautéed onions and garlic to the slow cooker. Add roasted poblano peppers and sweet corn.
- Pour in vegetable broth and stir in cumin, chili powder, salt, and pepper.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Before serving, stir in heavy cream or coconut milk along with lime juice. Adjust seasoning if necessary.
- Serve hot with crumbled cheese on top.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 35mg
Keywords: - For added protein, include black beans or shredded chicken. - Adjust jalapeños for desired spice levels. - Store leftovers in an airtight container for up to three days; reheat gently on the stovetop.