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SLOW COOKER MEXICAN STREET CORN SOUP

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.

Prep Time
15 mins
Cook Time
4 hrs
Servings: 6 people
Calories: 320 kcal
Course: Soup
Cuisine: Mexican

Ingredients

  • 4 cups corn kernels (fresh or frozen)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and chopped
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup crumbled Cotija cheese
  • 1 cup sour cream
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

    Cup of Yum
  1. In a slow cooker, combine the corn, onion, garlic, jalapeño, and broth. Stir to mix.
  2. Cover and cook on low for 4 hours, or until the vegetables are tender.
  3. Using an immersion blender, puree the soup to your desired consistency. Alternatively, transfer the soup in batches to a blender and puree until smooth.
  4. 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.
  5. 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

Calories 320kcal (16%) Carbohydrates 30g (10%) Protein 10g (20%) Fat 20g (31%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 320

% 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.