Description
Zesty slow cooker Mexican street corn soup brings classic street food flavors into a comforting bowl. Mexican culinary traditions shine through this creamy, spicy recipe that will delight corn enthusiasts.
Ingredients
Scale
- 4 cups (600 g / 21.16 oz) corn kernels (fresh, frozen, or canned)
- 4 cups (1 liter / 33.81 fl oz) chicken or vegetable broth
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 cup (240 ml / 8.12 fl oz) heavy cream or half-and-half
- ½ cup (60 g / 2.12 oz) crumbled cotija cheese (or feta as a substitute)
- ¼ cup (60 g / 2.12 oz) sour cream or Mexican crema
- 2 tbsps fresh lime juice
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp cayenne pepper (optional)
- Salt and pepper to taste
- Chopped fresh cilantro
- Additional cotija cheese
- Tortilla chips or strips
- Lime wedges
Instructions
- Preparation: Combine fresh corn kernels, diced onions, minced garlic, and aromatic spices in the slow cooker, creating a robust flavor foundation. Gently pour vegetable or chicken broth over the ingredients, ensuring complete coverage.
- Slow Cooking: Cover and set the slow cooker to low heat, allowing the mixture to simmer and develop deep, interconnected flavors for 4-6 hours. The corn will gradually soften and release its natural sweetness while spices infuse throughout the liquid.
- Blending Technique: Use an immersion blender to transform the soup’s texture, creating a silky, uniform consistency. For ultra-smooth results, carefully transfer portions to a standard blender, processing until perfectly creamy and free of lumps.
- Flavor Enrichment: Introduce luxurious dairy components by stirring in heavy cream and tangy sour cream. Brighten the profile with fresh lime juice, balancing the rich, complex flavors with a citrusy undertone.
- Garnishing and Serving: Crown the soup with crumbled cotija cheese, chopped fresh cilantro, and a sprinkle of chili powder. Accompany with crispy tortilla chips for traditional Mexican street corn-inspired crunch. Offer additional lime wedges for personalized zest.
Notes
- Maximize Corn Flavor: Use fresh summer corn for the most vibrant, sweet taste. Frozen corn works great as a reliable alternative when fresh isn’t available.
- Blending Technique: For ultra-smooth soup, blend in batches and strain through a fine-mesh sieve to remove any tough corn kernel remnants. This ensures a silky, restaurant-quality texture.
- Spice Level Control: Adjust heat by adding jalapeños or chili powder incrementally. Start with small amounts and taste, allowing you to customize the soup’s spiciness to your preference.
- Dietary Adaptations: Swap heavy cream with coconut milk for a dairy-free version. Use vegetable broth instead of chicken broth to create a completely vegetarian soup that doesn’t compromise on rich, complex flavors.
- Prep Time: 15 minutes
- Cook Time: 68 hours (low) or 34 hours (high)
- Category: Dinner, Lunch, Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 315
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg