SLOW COOKER MEXICAN STREET CORN SOUP
User Reviews
0
0 reviews
Unrated
SLOW COOKER MEXICAN STREET CORN SOUP
Report
This Slow Cooker Mexican Street Corn Soup is a rich and creamy soup inspired by the flavors of Mexican street corn. It's perfect for a comforting meal with a spicy kick.
Share:
Ingredients
- corn kernels fresh or frozen, 4 cups
- onion small, finely chopped
- garlic 2 cloves, minced
- jalapeño seeded and chopped, 1
- chicken broth or vegetable broth; 4 cups
- heavy cream
- cotija cheese crumbled, 1 cup
- sour cream 1 cup
- ground cumin 1 teaspoon
- smoked paprika 1 teaspoon
- salt to taste
- black pepper to taste
- cilantro fresh, chopped, for garnish
- lime wedges, for serving
Instructions
- In a slow cooker, combine the corn, onion, garlic, jalapeño, and broth. Stir to mix.
- Cover and cook on low for 4 hours, or until the vegetables are tender.
- Using an immersion blender, puree the soup to your desired consistency. Alternatively, transfer the soup in batches to a blender and puree until smooth.
- Stir in the heavy cream, Cotija cheese, sour cream, cumin, smoked paprika, salt, and pepper. Cook on low for an additional 30 minutes, or until heated through.
- Serve the soup garnished with fresh cilantro and lime wedges on the side.
Notes
- Roasting Corn: For an extra layer of flavor, you can roast the corn kernels before adding them to the slow cooker. This will give the soup a more authentic street corn taste.
- Spice Level: Adjust the spice level by adding more or fewer jalapeños. For a spicier kick, you can add a diced serrano pepper or a dash of hot sauce.
- Cheese: Cotija cheese is traditional, but you can also use feta or a sharp cheddar if you prefer.
- Texture Variations: If you prefer a chunkier soup, only partially puree the soup, leaving some whole corn kernels for texture.
- Make-Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently in the slow cooker or on the stovetop.
- Freezing: The soup freezes well. Cool it completely before transferring to an airtight container. Thaw overnight in the refrigerator before reheating.
- Roasting Corn: For an extra layer of flavor, you can roast the corn kernels before adding them to the slow cooker. This will give the soup a more authentic street corn taste.
- Spice Level: Adjust the spice level by adding more or fewer jalapeños. For a spicier kick, you can add a diced serrano pepper or a dash of hot sauce.
- Cheese: Cotija cheese is traditional, but you can also use feta or a sharp cheddar if you prefer.
- Texture Variations: If you prefer a chunkier soup, only partially puree the soup, leaving some whole corn kernels for texture.
- Make-Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently in the slow cooker or on the stovetop.
- Freezing: The soup freezes well. Cool it completely before transferring to an airtight container. Thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
30g
(10%)
Protein
10g
(20%)
Fat
20g
(31%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
