Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Slow-Cook Your Way to Comfort: Mexican Street Corn Soup Magic - Featured Image

Slow-Cook Your Way to Comfort: Mexican Street Corn Soup Magic

Learn how to make delicious Mexican Street Corn Soup Crockpot. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Let’s gather up everything you’ll need to create this delightful dish. We’re keeping it simple, just like my mom’s magical transformations of basic ingredients into culinary wonders.

  • 4 cups frozen corn kernels
  • 1 can (14 ounces) coconut milk
  • 2 cups chicken or vegetable broth
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 1/2 cup crumbled cotija cheese or feta for topping
  • Optional: 1 jalapeño, sliced for extra heat

Feel free to substitute coconut milk with heavy cream for a richer flavor, or use vegetable broth to keep it vegetarian. The cotija cheese adds a wonderful tang, but feta works just as beautifully!

Instructions

Cooking should be joyful and stress-free, and this recipe is all about letting the crockpot do the heavy lifting.

  1. In your trusty crockpot, combine the corn, coconut milk, broth, onion, garlic, smoked paprika, chili powder, cumin, salt, and black pepper.
  2. Stir everything together until well mixed, then set your crockpot to low and let it cook for 4-6 hours. If you’re in a hurry, you can set it on high for 2-3 hours.
  3. Once the soup is ready, use an immersion blender to blend it to your desired consistency. I prefer it slightly chunky, reminiscent of street corn’s texture.
  4. Stir in the lime juice and fresh cilantro, adjusting the seasoning if needed. A taste test is always a must!
  5. Ladle the soup into bowls and top with crumbled cotija cheese or feta. If you’re feeling adventurous, add a few jalapeño slices for a kick.

Cooking tip: If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Just be sure to let it cool slightly to avoid hot splashes!

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Mexican Street Corn Soup Crockpot, recipe, cooking, food