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
Scale
- 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