Description
Warm, creamy, and bursting with bold, zesty flavor—this Mexican Street Corn Soup is your cozy-night go-to. Inspired by the beloved elote, it brings together sweet corn, smoky spices, and creamy goodness in one slow-cooked pot of magic. It’s effortless, soul-satisfying, and perfect for those nights when you crave comfort with a kick.
Ingredients
4 cups corn (frozen, fresh, or canned & drained)
1 (10 oz) can fire-roasted diced tomatoes with green chilies
1 small onion, chopped
3 cloves garlic, minced
4 cups vegetable or chicken broth
1 tsp smoked paprika
1/2 tsp ground cumin
Salt & pepper to taste
1/2 cup sour cream
1/2 cup heavy cream or milk
1/2 cup cotija or feta cheese, crumbled
Juice of 1 lime
Optional toppings: chopped cilantro, chili powder, extra cheese, tortilla strips
Instructions
Add corn, tomatoes, onion, garlic, broth, paprika, cumin, salt, and pepper to the crockpot. Stir to combine.
Cook on low for 6–7 hours or high for 3–4 hours, until vegetables are soft and flavors are blended.
Use an immersion blender to partially blend the soup (leave some texture), or transfer half to a blender and return.
Stir in sour cream, heavy cream, and lime juice. Cook for another 15–20 minutes.
Top with cheese, cilantro, and a dash of chili powder before serving.
- Prep Time: 10 minutes
- Cook Time: 6–7 hrs (low) / 3–4 hrs (high)
Nutrition
- Calories: 290 / Serving
- Sugar: 6g / Serving
- Sodium: 580mg / Serving
- Fat: 17g / Serving
- Carbohydrates: 28g / Serving
- Fiber: 4g / Serving
- Protein: 8g / Serving