Description
A cozy, easy-to-make soup inspired by the classic Mexican street corn elote, perfect for busy days.
Ingredients
Main Ingredients
- 4 cups corn (fresh or frozen)
- 4 cups chicken or vegetable broth (Chicken broth is preferred for extra flavor.)
- 1 cup cream cheese or heavy cream (Adds creaminess to the soup.)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium jalapeño, diced (Optional for heat.)
- 1 teaspoon smoked paprika
- 1 tablespoon lime juice (Fresh is preferred.)
Optional Toppings
- 1 cup Cotija cheese, crumbled (Can substitute with feta or Parmesan.)
- 1 lime cut into wedges (For serving.)
- 1/4 cup fresh cilantro, chopped (Optional garnish.)
- to taste hot sauce (For those who prefer extra heat.)
Instructions
Preparation
- In a crockpot, add corn, broth, garlic, onion, jalapeño, and smoked paprika.
- Cook on low for 6 hours or on high for 3 hours.
Finishing Touch
- Once cooked, add cream cheese or heavy cream and blend slightly, keeping some texture.
Serving
- Top the soup with Cotija cheese, lime wedges, cilantro, and hot sauce before serving.
Notes
Store leftovers in an airtight container for 3-4 days. Freezes well; portion into freezer bags and thaw before reheating.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Appetizer, Main Course, Soup
- Cuisine: Mexican