Description
A rich and creamy slow cooker soup inspired by the bold flavors of Mexican street corn, featuring sweet corn, warm spices, lime, and a velvety broth.
Ingredients
4 cups frozen sweet corn kernels (560 g)
2 cups canned corn kernels, drained (300 g)
1 medium yellow onion, diced (150 g)
3 cloves garlic, minced
1 medium red bell pepper, diced (150 g)
3 cups vegetable broth (720 ml)
1 cup heavy cream (240 ml)
6 oz cream cheese, softened (170 g)
1 teaspoon chili powder (5 g)
1 teaspoon smoked paprika (5 g)
1 teaspoon ground cumin (5 g)
1 teaspoon salt (6 g)
½ teaspoon black pepper (2 g)
2 tablespoons lime juice (30 ml)
½ cup chopped cilantro (15 g)
½ cup sour cream or Greek yogurt (120 g)
½ cup crumbled queso fresco or feta cheese (75 g)
Instructions
Dice the onion and bell pepper, and mince the garlic.
Add frozen corn, canned corn, onion, bell pepper, garlic, and vegetable broth to the crockpot.
Stir in chili powder, smoked paprika, cumin, salt, and black pepper.
Cover and cook on low for 6–7 hours or high for 3–4 hours.
Add heavy cream and softened cream cheese 30 minutes before serving. Stir until melted.
Blend a portion of the soup with an immersion blender to create a creamy texture.
Stir in lime juice, sour cream, and chopped cilantro.
Serve hot and garnish with crumbled queso fresco and extra cilantro.
Notes
Use fresh corn when in season for the best flavor.
Adjust spice levels by adding jalapeño or cayenne pepper.
For a thicker soup, blend more of the mixture.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours