Mexican Street Corn Soup
A comforting soup featuring sweet corn, spices, and creamy enhancements, reminiscent of the popular elote found in Mexican street markets.
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 piece bell pepper, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tsp chili powder
- 1 tsp cumin
- to taste salt and pepper
- for garnish fresh cilantro
- for serving lime wedges
Instructions
- Combine corn kernels, diced onion, minced garlic, and bell pepper in the crockpot.
- Pour in the vegetable broth and sprinkle in chili powder, cumin, salt, and pepper. Stir well.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- About 30 minutes before serving, stir in the heavy cream.
- For a creamier consistency, use an immersion blender to blend part of the soup if desired.
- Serve warm, garnished with fresh cilantro and lime wedges.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days.