Ingredients
- 4 cups frozen corn kernels
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled (optional)
These ingredients are staples in my kitchen, reminiscent of the flavors I grew up with. Feel free to substitute the heavy cream with coconut milk if you’re aiming for a dairy-free version. The cotija cheese on top is optional but highly recommended for an authentic touch.
Instructions
- Start by adding the corn, onion, garlic, and vegetable broth to your crockpot. Stir to combine.
- Sprinkle the smoked paprika, chili powder, salt, and pepper over the mixture. Give it another stir to ensure the spices are evenly distributed.
- Set your crockpot to low and let it cook for 6-8 hours, or until the corn is tender and the flavors are well combined.
- Once cooked, use an immersion blender to blend the soup to your desired consistency. If you prefer a chunkier soup, blend just half of it.
- Stir in the heavy cream (or coconut milk) and lime juice. Adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro and cotija cheese, if using.
Cooking with a crockpot is like allowing the flavors to develop a story of their own, much like the stories shared around my family table growing up. Don’t rush the process; let the ingredients meld beautifully together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International