Mexican Street Corn Soup
A warm and comforting soup packed with flavors reminiscent of summer days at street food stalls, featuring sweet corn, fragrant spices, and creamy coconut milk.
Ingredients
Soup Ingredients
- 4 cups corn (fresh, frozen, or canned)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 can coconut milk
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 Juice of 1 lime
- Cilantro, for garnish
- Cotija cheese, for serving (optional)
Instructions
Preparation
- In a crockpot, combine the corn, onion, garlic, broth, coconut milk, chili powder, and cumin.
- Season with salt and pepper to taste.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Before serving, stir in the lime juice for a fresh flavor boost.
Serving
- Serve hot, garnished with cilantro and a sprinkle of Cotija cheese if desired.
Notes
For extra creaminess, blend a portion of the soup before serving. Adjust spices to your taste. Fresh herbs like cilantro enhance the dish's vibrant appearance. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.