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5-Star Mexican Street Corn Soup Crockpot Recipe That Wows

Mexican Street Corn Soup Crockpot Recipe
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A creamy and flavorful Mexican street corn soup made easy in the crockpot.

Ingredients

Scale
  • 4 cups corn kernels (fresh or frozen)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup cilantro, chopped
  • 1 lime, juiced

Instructions

  1. Add corn, onion, garlic, and broth to the crockpot.
  2. Cover and cook on low for 4-5 hours or high for 2-3 hours.
  3. Blend half the soup until smooth, then return to the crockpot.
  4. Stir in heavy cream, chili powder, cumin, smoked paprika, salt, and pepper.
  5. Cook for another 30 minutes on low.
  6. Top with cotija cheese, cilantro, and lime juice before serving.

Notes

  • Use fresh corn for the best flavor.
  • For a spicier soup, add diced jalapeños.
  • Store leftovers in the fridge for up to 3 days.

Nutrition

Find it online: https://kitchenvan.com/mexican-street-corn-soup-crockpot-recipe/