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Mexican street corn soup with creamy broth, corn kernels, cilantro, and lime

Mexican Street Corn Soup with Cream, Cilantro and Lime

Mexican Street Corn Soup is a creamy, comforting soup with tender corn, warm spices, and fresh lime and cilantro. It is an easy choice for a cozy meal when you want something hearty and flavorful.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 cups corn, fresh or frozen
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Salt, to taste
  • Black pepper, to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Method
 

Preparation
  1. Place the corn, onion, garlic, vegetable broth, chili powder, cumin, salt, and black pepper in a crockpot.
Cooking
  1. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  2. Blend half of the cooked soup until smooth. Return the blended portion to the crockpot and stir to create a creamy texture while keeping some corn and vegetables intact.
  3. Add the heavy cream or coconut milk and heat until warmed through.
Serving
  1. Serve the soup hot with fresh cilantro and lime wedges.

Notes

For a vegan version, use coconut milk and vegetable broth. Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months.