Description
A comforting and hearty soup that embodies the flavors of traditional Mexican street corn (elote), featuring corn, spices, and a creamy base.
Ingredients
- 4 cups corn (fresh, frozen, or canned)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Lime wedges for garnish
- Cilantro for garnish
Instructions
- In a crockpot, combine the corn, onion, garlic, bell pepper, broth, chili powder, and cumin.
- Season with salt and pepper to taste.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the heavy cream or coconut milk.
- Blend some of the soup for a creamier texture if desired.
- Serve hot, garnished with lime wedges and fresh cilantro.
Notes
Toast spices briefly in a dry pan before adding them to the soup for enhanced flavor. Adjust seasonings and garnishes based on personal preferences.
