Ingredients
Scale
- 4 cups fresh or frozen sweet corn kernels
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 1 cup heavy cream or coconut milk for a dairy-free version
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped for garnish
- Optional: shredded cheese, sour cream, or hot sauce for topping
Instructions
- Start by chopping the onion and mincing the garlic. If using fresh corn, cut the kernels off the cob; otherwise, measure out your frozen or canned corn.
- Add the corn, chopped onion, garlic, and spices into the crockpot. Pour in the chicken or vegetable broth, then cover with the lid.
- Set your crockpot to low for 4-6 hours or high for 2-3 hours, allowing the flavors to meld beautifully.
- Once cooked, use an immersion blender directly in the slow cooker to blend the soup until smooth. Alternatively, transfer to a blender and puree in batches. Stir in the heavy cream or coconut milk for added creaminess.
- Add lime juice, adjust salt and pepper, and garnish with fresh cilantro. For an authentic touch, top with shredded cheese or a dollop of sour cream.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm on stovetop or microwave until hot. Adjust thickness with a splash of broth or water if needed.
- For vegan options, use coconut milk and vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg