Description
This Slow Cooker Mexican Street Corn Soup brings the iconic flavors of elote (Mexican street corn) into a creamy and comforting soup. Made with sweet corn, smoky spices, and a touch of lime, this dish is easy to prepare and perfect for a cozy dinner. Serve with tortilla chips for added crunch!
Ingredients
Units
Scale
- 4 cups (600g) corn kernels (fresh, frozen, or canned)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups (1L) chicken or vegetable broth
- 1 cup (240ml) heavy cream or half-and-half
- 1/4 cup (60g) sour cream or Mexican crema
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 1/2 cup (60g) crumbled cotija cheese (or feta as a substitute)
- 2 tbsp fresh lime juice
For Garnish:
- Chopped fresh cilantro
- Additional cotija cheese
- Tortilla chips or strips
- Lime wedges
Instructions
- Prepare Ingredients:
- Add corn, onion, garlic, broth, smoked paprika, chili powder, cumin, cayenne (if using), salt, and pepper to the slow cooker. Stir to combine.
- Cook in Slow Cooker:
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the corn is tender and the flavors are well combined.
- Blend the Soup:
- Use an immersion blender to puree the soup until smooth, or transfer half the mixture to a blender and blend, then return to the slow cooker. For a chunkier soup, blend less.
- Add Creamy Ingredients:
- Stir in the heavy cream, sour cream, and lime juice. Adjust seasoning with salt and pepper as needed. Cook for an additional 15 minutes on low to heat through.
- Serve:
- Ladle the soup into bowls and garnish with cotija cheese, cilantro, and tortilla chips. Serve with lime wedges for extra zest.
Notes
- For extra protein, add shredded cooked chicken or black beans.
- Use coconut milk instead of heavy cream for a dairy-free option.
- If fresh corn is available, roasting or grilling it before adding to the soup enhances the flavor.