The aroma of roasted corn mingling with spices wafts through the air, teasing your senses as you imagine a warm bowl of Mexican Street Corn Soup Crockpot. Creamy Macaroni and Cheese Soup This delightful dish combines the sweetness of corn with creamy goodness and a hint of spice, creating an experience that dances on your palate.
Picture this: a rainy day, cozy blankets, and laughter echoing around the dinner table as everyone digs into this vibrant soup. It’s perfect for family gatherings, casual weeknight dinners, or simply when you need a hug in a bowl. Halibut and Shellfish Soup Get ready for an explosion of flavor that will leave you longing for another spoonful!
Why You'll Love This Recipe
- This Mexican Street Corn Soup is a breeze to prepare in your crockpot, saving you precious time in the kitchen
- The flavor profile is rich and satisfying, with hints of lime and chili that brighten every bite
- Its golden color makes it visually appealing and inviting for any occasion
- Enjoy it as a satisfying single dish or pair it effortlessly with your favorite sides
I once served this Mexican Street Corn Soup at my friend’s potluck, and they practically licked their bowls clean! The joyful faces were priceless. Chicken Shiitake and Wild Rice Soup.
Essential Ingredients
Here’s what you’ll need to make this delicious dish: For more inspiration, check out this Delicious Patty Melts recipe.
- Fresh Corn: Whether on the cob or frozen, fresh corn enhances sweetness; opt for seasonal cobs if available.
- Coconut Milk: Provides creaminess without dairy; use full-fat for richness and depth.
- Red Bell Pepper: Adds sweetness and color; dice finely to distribute flavor evenly.
- Lime Juice: Freshly squeezed lime juice brightens the flavors; always choose fresh over bottled for best taste.
- Cilantro: Offers a fresh herbaceous note; chop finely but reserve some leaves for garnish.
- Chili Powder: Use to add warmth; adjust according to your spice tolerance.
- Vegetable Broth: A base for the soup; opt for low-sodium to control salt levels.
- Garlic Cloves: Minced garlic amplifies flavor; always use fresh for maximum aroma.
- Onion: Sweet onions give depth; sauté until translucent before adding to the crockpot.
- Sour Cream or Greek Yogurt: For serving; adds creaminess and tang—use either based on preference.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Crockpot Ingredients: Begin by prepping all your ingredients. Husk and cut off kernels from corn if using fresh cobs. Always be cautious while handling sharp knives.
Sauté Aromatics First: In a skillet over medium heat, sauté chopped onion and garlic until fragrant and soft. This step enhances depth before heading into the crockpot.
Add Everything to the Crockpot: Transfer sautéed vegetables along with corn kernels, diced red bell pepper, coconut milk, vegetable broth, lime juice, cilantro, and chili powder into your crockpot.
Set It & Forget It!: Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir occasionally if possible until everything melds beautifully together.
Blend (Optional): For a creamy texture, blend half of the soup using an immersion blender directly in the pot or transfer to a regular blender carefully while hot.
Garnish & Serve!: Ladle soup into bowls and top each serving with a dollop of sour cream or Greek yogurt plus additional cilantro. Enjoy every spoonful!
This Mexican Street Corn Soup Crockpot recipe is not only easy but also creates an irresistible flavor that will warm you up from head to toe! Garlic Butter Steak Recipe.
You Must Know
- This delightful Mexican Street Corn Soup Crockpot is a game changer for busy weeknights
- Enjoy the rich flavors of corn, spices, and cream, all simmered to perfection
- It’s a comforting bowl of happiness that will have everyone asking for seconds
Perfecting the Cooking Process
Start by sautéing onions and garlic before adding corn and broth to your crockpot. This enhances the flavors beautifully and ensures an aromatic base for your soup.
Add Your Touch
Feel free to mix in jalapeños for some heat or cilantro for freshness. You can also swap heavy cream with coconut milk for a lighter version without losing the creaminess.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave while stirring to keep it creamy.
Chef's Helpful Tips
- Fresh lime juice adds a zing that brightens up flavors significantly
- Use frozen corn if fresh isn’t available; it’s picked at peak sweetness
- For added texture, try topping with crispy bacon or tortilla strips – yum!
Memories flood back of my first attempt at this recipe, when my friend exclaimed it tasted just like summer on a spoon, leading us to devour every last drop!
FAQ
Can I use fresh corn instead of canned?
Absolutely! Fresh corn will enhance the soup’s sweetness and texture wonderfully.
How spicy is this Mexican Street Corn Soup?
The spiciness depends on how many jalapeños you add; feel free to adjust to taste.
Is it possible to make this soup vegetarian?
Yes, simply use vegetable broth instead of chicken broth for a delicious vegetarian option. For more inspiration, check out this Easy Chicken Spring Rolls recipe.
Mexican Street Corn Soup Crockpot
- Total Time: 0 hours
- Yield: 6 servings 1x
Description
Warm up with this enticing Mexican Street Corn Soup made effortlessly in your crockpot. Combining the sweetness of fresh corn, creamy coconut milk, and zesty lime, this vibrant soup is perfect for cozy gatherings or a comforting weeknight dinner. Packed with flavor and easy to prepare, each spoonful offers a delightful experience that will have everyone asking for seconds.
Ingredients
- 4 cups fresh corn kernels (or frozen)
- 1 can (13.5 oz) full-fat coconut milk
- 1 red bell pepper, diced
- 1/4 cup freshly squeezed lime juice
- 1/2 cup chopped cilantro plus extra for garnish
- 2 tsp chili powder (adjust to taste)
- 4 cups low-sodium vegetable broth
- 3 garlic cloves, minced
- 1 medium onion, chopped
- 1/2 cup sour cream or Greek yogurt (for serving)
Instructions
- Prepare the ingredients: If using fresh corn, husk and cut off the kernels.
- Sauté aromatics: In a skillet over medium heat, sauté onions and garlic until soft and fragrant.
- Combine in crockpot: Transfer sautéed onion and garlic to the crockpot along with corn, diced red bell pepper, coconut milk, vegetable broth, lime juice, cilantro, and chili powder. Stir well.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally.
- Blend (optional): For a creamier texture, blend half of the soup using an immersion blender directly in the pot or carefully in a regular blender.
- Serve: Ladle into bowls and top with sour cream or Greek yogurt and additional cilantro.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low or 3 hours on high
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 245
- Sugar: 6g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 7mg
