Description
A comforting and flavorful soup inspired by the popular street food, elote, combining corn, spices, and a hint of lime.
Ingredients
Scale
- 4 cups corn (fresh, frozen, or canned)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a crockpot, combine the corn, diced onion, minced garlic, and broth.
- Season the mixture with chili powder, cumin, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Stir in the heavy cream or coconut milk during the last 30 minutes of cooking.
- Serve hot, garnished with fresh cilantro and accompanied by lime wedges.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days, or frozen for up to 3 months. Consider using canned corn to save time.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg