Cozy Nights: Mexican Street Corn Soup Made Easy in Your Crockpot

Cozy Nights: Mexican Street Corn Soup Made Easy in Your Crockpot 🌽🔥🍲

Cozy Nights: Mexican Street Corn Soup Made Easy in Your Crockpot 🌽🔥🍲

1. Introduction

Looking for a comforting and flavorful dish to warm up those chilly evenings? This Mexican street corn soup recipe, also known as crockpot corn soup, is the perfect cozy soup for any season. Made effortlessly in your slow cooker, this cozy soup recipe combines the sweet and smoky flavors of roasted corn with creamy spices, creating a satisfying bowl that the whole family will love. Whether you’re a busy cook or a novice in the kitchen, this recipe makes it easy to whip up a delicious meal with minimal effort.

2. Ingredients for Mexican Street Corn Soup

  • 4 cups frozen corn kernels or fresh corn on the cob, grilled and kernels removed
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 cup chicken or vegetable broth
  • 1 cup heavy cream or coconut milk for a dairy-free option
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and black pepper to taste
  • 1 tablespoon lime juice
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: shredded cheese, sour cream, sliced jalapeños

3. How to Make Mexican Street Corn Soup in Your Crockpot

Step 1: Prepare the ingredients

Gather all your ingredients and prepare the fresh corn by grilling or roasting until charred for an authentic smoky flavor. Alternatively, use frozen corn for convenience.

Step 2: Combine the ingredients in the crockpot

Place the corn, chopped onion, minced garlic, chicken or vegetable broth, smoked paprika, chili powder, cumin, salt, and pepper into your Crock-Pot Family-Size Slow Cooker. Stir gently to combine all flavors.

Step 3: Cook the soup

Cover and cook on low for 4-6 hours or on high for 2-3 hours until the vegetables are tender and the flavors meld beautifully.

Step 4: Blend and finish

Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender. Stir in the heavy cream and lime juice, adjusting seasoning as needed. Heat for an additional 15 minutes for a richer, creamier texture.

4. Storage and Reheating Tips

This cozy soup recipe stores well in airtight containers in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop or in the microwave until hot. For longer storage, freeze portions and thaw as needed.

5. Serving Suggestions

Serve this Mexican street corn soup garnished with fresh cilantro, a squeeze of lime, and your favorite toppings like shredded cheese, sour cream, or jalapeños. Pair it with warm tortillas or garlic bread for a complete meal. Looking for more comforting recipes? Check out this cheddar garlic herb potato soup or honey pepper chicken pasta for more cozy dinner ideas.

6. FAQs About Mexican Street Corn Soup in Crockpot

Can I use canned corn instead of fresh or frozen?

Yes, canned corn works well and is a convenient alternative. Just drain the corn before adding it to the crockpot.

Is this soup suitable for a dairy-free diet?

Absolutely. Use coconut milk instead of heavy cream for a dairy-free version, and check the toppings for dairy content.

How long does it take to make this crockpot corn soup?

The total cooking time is approximately 4-6 hours on low, making it a super easy and quick way to prepare a hearty meal.

Can I add protein to this soup?

Yes, shredded chicken, sausage, or even beans can be added to boost the protein content and make it a more filling dish.

7. Kitchen tools that you might need for this recipe

Efficiency in the kitchen is just a click away with these tools designed to enhance your cooking experience and make preparing this Mexican street corn soup even more enjoyable.

8. Related Recipes and Inspiration

Explore more warm and comforting dishes like dinner recipes or check out our soup tag for various hearty bowls to elevate your cozy nights.

9. Conclusion

This Mexican street corn soup recipe is the perfect way to enjoy bold flavors and comforting warmth with minimal effort. With its simple ingredients and easy crockpot preparation, you’ll have a delicious and satisfying meal ready in no time. Try this cozy soup recipe tonight and indulge in the vibrant taste of street corn from the comfort of your home!

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A warm bowl of Mexican street corn soup garnished with cilantro and cheese, served alongside a cob of grilled corn on a rustic table.

Cozy Nights: Mexican Street Corn Soup Made Easy in Your Crockpot

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Warm up any evening with this cozy Mexican Street Corn Soup made effortlessly in your crockpot. Combining smoky roasted corn with creamy spices, this homemade soup offers comfort and vibrant flavors in a hearty bowl. Perfect for busy days or casual dinners, it’s easy to prepare and full of authentic taste.

  • Total Time: 4 hours 10 minutes to 6 hours 10 minutes
  • Yield: 6 servings

Ingredients

Scale
  • 4 cups frozen or fresh corn kernels (grilled and removed from cobs)
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 cup chicken or vegetable broth
  • 1 cup heavy cream or coconut milk (dairy-free option)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and black pepper to taste
  • 1 tablespoon lime juice
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: shredded cheese, sour cream, sliced jalapeños

Instructions

  1. Gather all ingredients and prepare the corn by grilling or roasting until charred for authentic smoky flavor, or use frozen corn.
  2. Place corn, chopped onion, minced garlic, broth, smoked paprika, chili powder, cumin, salt, and pepper into your crockpot. Stir gently to combine.
  3. Cover and cook on low for 4-6 hours or on high for 2-3 hours until vegetables are tender and flavors meld.
  4. Use an immersion blender to puree the soup until smooth, or transfer to a blender carefully. Stir in heavy cream and lime juice, then heat for another 15 minutes for a creamier texture.

Notes

  • Use canned corn if fresh or frozen isn’t available; drain before adding.
  • For dairy-free, substitute coconut milk for heavy cream.
  • You can add shredded chicken or beans for extra protein.
  • This soup refrigerates well for up to 3 days. Freeze portions for longer storage.
  • Author: Emma Bloomfield
  • Prep Time: 10 minutes
  • Cook Time: 4-6 hours on low
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Mexican
  • Diet: Vegetarian (if using vegetable broth), Dairy-Free (with coconut milk)

Nutrition

  • Serving Size: 1 bowl
  • Calories: 220 kcal Kcal
  • Sugar: 8 g
  • Sodium: 450 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 4 g
  • Protein: 5 g
  • Cholesterol: 40 mg

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