Mexican Street Corn is one of our absolute favorite side dishes, but with cold weather upon us we’ve all been craving warm bowls of soup so I came adapted our favorite side dish into soup form.
To make this #dinnerdoneby9am I fully prepare the soup in the morning, refrigerate all day, then reheat just prior to serving.
-1 Tbsp olive oil
-1 onion, diced
-2 cloves garlic, minced
-4 c corn kernels (fresh, frozen or canned)
-4 c chicken or vegetable broth
-2 Tbsp hot sauce (I like chipotle or jalapeno, but anything works!)
-1 tsp chili powder
-1 tsp smoked paprika
-1/2 tsp cumin
-1/3 c heavy cream
-juice of 1 lime
-toppings of your choice; sliced jalapenos, diced avocado, cilantro, cotija, hot sauce, lime wedges…
Stove Top
Heat oil and onion in a medium pot, over medium heat. Cook, stirring intermittently, for 5 minutes. Add garlic, cook 1 additional minute, stirring constantly. Add corn, broth, hot sauce, chili powder, paprika and cumin. Simmer 20 minutes. Add heavy cream and lime, then puree soup using an immersion blender or food processor and serve with desired toppings.
Slow Cooker
Grease a slow cooker with the olive oil, then add onion, garlic, corn, broth, hot sauce, chili powder, paprika and cumin. Cook on low for 4 hours, or high for 2. Add cream and lime, then puree soup using an immersion blender or food processor and serve with desired toppings.
