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Delicious bowl of Mexican street corn soup garnished with cilantro and lime.

Mexican Street Corn Soup

A vibrant and flavorful dish that captures the essence of Mexican street food in a comforting bowl. This soup is easy to prepare, packed with nutrients, and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Soup
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups corn (fresh, frozen, or canned)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or coconut milk Use coconut milk for a vegan option
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Method
 

Cooking
  1. In a crockpot, combine corn, onion, garlic, broth, chili powder, cumin, salt, and pepper.
  2. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  3. About 30 minutes before serving, stir in heavy cream.
  4. Use an immersion blender to blend the soup until smooth or leave it chunky if preferred.
  5. Serve hot, garnished with fresh cilantro and lime wedges.

Notes

For added flavor, you can incorporate smoked paprika, mix in other vegetables like bell peppers or zucchini, and top with crumbled cheese or avocado. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.