Description
Make a creamy Mexican Street Corn Soup Crockpot Recipe! Slow cook for easy weeknights, bursting with smoky corn flavor and a hint of spice.
Ingredients
Scale
- Base Ingredients for Mexican Street Corn Soup:
- 6 cups frozen corn kernels, thawed
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 1 small red onion, finely chopped
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced
- Flavor Boosters for Mexican Street Corn Soup:
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Creamy Elements:
- 8 ounces cream cheese, softened, full-fat
- 1 cup whole milk (or full-fat coconut milk for dairy-free)
- Garnish & Finishing Touches:
- 2 tablespoons fresh lime juice
- Cotija cheese, crumbled, for garnish
- Fresh cilantro, chopped, for garnish
Instructions
- Prep Your Base:: First things first, get those frozen corn kernels thawed. You can run them under warm water or just let them sit out while you chop everything else. Honestly, I usually just dump them in the crockpot frozen and hope for the best, but thawed is better for even cooking. Toss the corn, chopped red onion, minced garlic, and minced jalapeño right into your trusty crockpot. This is where the kitchen starts to smell amazing already, I swear!
- Spice It Up:: Now for the flavor bomb! Sprinkle in the chili powder, smoked paprika, and cumin over your veggies. Give it a good stir to make sure everything is evenly coated. This step is key to building that deep, complex flavor profile. I once forgot the smoked paprika and it was just… missing something. Don’t make my mistake! Pour in the chicken broth, making sure the ingredients are mostly submerged.
- Slow Cook Magic:: Put the lid on your crockpot and set it to low for 4-6 hours, or high for 2-3 hours. Walk away! Go live your life, run errands, or, if you’re like me, get lost in a book. The house will fill with the most incredible aroma. You’re looking for the veggies to be super tender and all those flavors to be best friends. When it’s done, the corn will be soft and sweet, and the broth will be infused with all those lovely spices.
- Creamy Dreamy Time:: Once your soup base is cooked, carefully remove about 2-3 cups of the soup (mostly solids) and transfer it to a blender. Add the softened cream cheese to the blender. Blend until super smooth and creamy. This is where the magic happens, giving the soup that luscious texture. Be careful when blending hot liquids, sometimes I forget to vent the lid and it’s a small explosion, oops!
- Combine and Stir:: Pour the blended creamy mixture back into the crockpot with the remaining soup. Stir well to combine everything. Now, pour in the whole milk and give it another good stir. This adds extra richness and thins the soup to the perfect consistency. Let it warm through for another 15-20 minutes on low, allowing all the creamy goodness to fully melt and integrate.
- Finish and Serve:: Finally, stir in the fresh lime juice. This is a non-negotiable step; it brightens the whole dish! Taste and adjust seasonings – does it need a little salt? A pinch more chili powder? Trust your taste buds. Ladle your amazing Mexican Street Corn Soup Crockpot Recipe into bowls, then garnish generously with crumbled Cotija cheese and fresh cilantro. It should look vibrant, smell like a dream, and taste like a warm hug from your favorite taqueria!