Description
A comforting and flavorful soup inspired by the vibrant tastes of Mexican street corn, perfect for chilly nights.
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a crockpot, combine corn, onion, garlic, vegetable broth, chili powder, cumin, salt, and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- After cooking, stir in heavy cream or coconut milk.
- Use an immersion blender to puree the soup to your desired consistency, if desired.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
For extra flavor, add smoked paprika or cayenne pepper. Consider garnishing with feta cheese or olive oil for added richness.
