Savor the Flavors: Slow Cooker Mexican Street Corn Soup Magic
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Learn how to make delicious Slow Cooker Mexican Street Corn Soup. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
4 cups frozen corn kernels
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional for extra heat)
1 cup heavy cream
1/2 cup crumbled cotija cheese (or feta as a substitute)
1/4 cup chopped cilantro
Juice of 1 lime
Salt and pepper to taste
Instructions
Begin by adding the frozen corn, diced onion, and minced garlic to your slow cooker. Pour in the vegetable broth and stir in the smoked paprika, ground cumin, and cayenne pepper.
Set your slow cooker to low and let it cook for 6-8 hours, or on high for 3-4 hours, until the corn is tender and the flavors meld together.
Once cooked, use an immersion blender to blend the soup until it’s creamy, leaving some corn kernels whole for texture.
Stir in the heavy cream, crumbled cotija cheese, and lime juice. Adjust the seasoning with salt and pepper to your taste.
Let the soup simmer for an additional 30 minutes on low to ensure the flavors are well incorporated.
Garnish with chopped cilantro before serving, adding a sprinkle of extra cotija cheese if desired.
