Description
Indulge in the comforting flavors of Slow Cooker Mexican Street Corn Soup, a delightful blend of sweet corn, zesty lime, and creamy cheese. This easy one-pot dish captures the essence of summer street fairs, making it perfect for cozy nights or casual gatherings. With minimal prep and a hands-off cooking approach, this soup allows you to savor every spoonful while enjoying time with family and friends.
Ingredients
Scale
- 4 cups sweet corn (fresh or frozen)
- 4 cups low-sodium chicken broth
- 8 oz cream cheese
- 1 red bell pepper, diced
- 1 jalapeño pepper, diced (adjust for spice)
- ½ cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 cup shredded cheddar cheese
Instructions
- Prepare your ingredients by chopping the red bell pepper and jalapeño.
- Combine sweet corn, chicken broth, cream cheese, diced peppers, and half of the cilantro in the slow cooker. Stir gently.
- Add lime juice and season with salt and pepper to taste. Mix well.
- Cover and cook on low for 6 hours or high for 4 hours.
- For a smoother texture, blend part of the soup before serving (optional).
- Serve hot, topped with shredded cheddar cheese and remaining cilantro.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
Keywords: Swap fresh corn for frozen or canned if necessary. Customize the spice level by adjusting jalapeño quantity or adding extra toppings like queso fresco. Store leftovers in an airtight container in the fridge for up to three days; reheat gently.