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To make Crockpot Mexican Street Corn Soup, gather these simple ingredients: - 4 cups frozen corn kernels - 1 medium onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 can (14 oz) black beans, rinsed and drained - 4 cups vegetable broth - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 cup heavy cream or coconut milk for a lighter option - Juice of 1 lime - Fresh cilantro, chopped for garnish - Crumbled queso fresco or feta cheese for topping (optional) - Tortilla strips for garnish (optional) These ingredients blend to create a rich, creamy soup. Frozen corn gives sweetness. Fresh onion and garlic add flavor. The red bell pepper brings a nice crunch. Black beans add protein and heartiness. Vegetable broth serves as the base. The spices bring warmth and depth. Heavy cream or coconut milk adds richness. Lime juice and cilantro brighten the dish. Queso fresco and tortilla strips give a nice crunch and flavor boost. Each bite is a taste of Mexico. {{ingredient_image_1}} - Dice the onion, garlic, and red bell pepper. - Rinse and drain the black beans. - Measure out the spices: chili powder, cumin, smoked paprika, and cayenne. - Add the frozen corn, diced veggies, black beans, and vegetable broth to the crockpot. - Stir in the measured spices and mix well. - Cook on low for 6 to 8 hours or on high for 3 to 4 hours. - Check for doneness by ensuring the veggies are tender. - Use an immersion blender to blend the soup. - For a chunkier texture, blend only half of the soup. - Stir in the heavy cream or coconut milk and lime juice. - Adjust the seasoning with salt, pepper, or more lime juice to taste. To make your soup pop, add extra herbs and spices. Consider fresh cilantro, which adds a bright flavor. You can also try oregano or thyme for a new twist. When possible, use fresh corn instead of frozen. Fresh corn offers a sweeter taste and a crunchier texture. Simply cut the kernels off the cob and add them to your soup. If you want a thicker soup, blend more of the mixture. Use an immersion blender for ease. For a chunkier style, blend only half of the soup. You can also add more cream or coconut milk for richness. If the soup is too thick, add more vegetable broth. Start with a little, then blend until it reaches your desired consistency. Presentation makes a big difference. Top each bowl with fresh cilantro and crumbled cheese. Add crispy tortilla strips for a fun crunch. For a fresh touch, include a lime wedge on the side. For a complete meal, serve with a simple green salad or warm tortillas. This adds balance and makes your meal inviting. Pro Tips Use Fresh Corn: If you have access to fresh corn, it can enhance the flavor of the soup significantly. Just cut the kernels off the cob and use them in place of frozen corn. Adjust Spice Levels: Feel free to adjust the cayenne pepper to suit your taste. You can also add jalapeños for an extra kick. Blend to Preference: For a creamier soup, blend all of it, but if you prefer a chunkier texture, blend only half or a third of the mixture. Garnish Creatively: Experiment with different toppings such as avocado slices, radish, or hot sauce to give depth to flavors and enhance presentation. {{image_2}} You can switch up the protein in your soup easily. If you want a meaty flavor, add shredded chicken or turkey. These proteins fit well and make the soup heartier. Just cook them before adding to the crockpot. You can also use tofu if you prefer a vegetarian option. Make sure to cube the tofu and add it near the end of cooking to keep its shape. This soup can fit many diets. For a gluten-free version, check your broth and spices. Most options are gluten-free, but it’s good to read labels. If you need a dairy-free dish, swap heavy cream for coconut milk. It adds a nice, creamy texture without the dairy. You can change the soup's flavor in fun ways. For a spicy kick, add diced jalapeños. This will give the soup heat and depth. If you want a Southwestern twist, squeeze in fresh lime juice and add avocado before serving. This brightens the flavors and gives the dish a fresh taste. To store leftovers, let the soup cool first. Then, place it in an airtight container. This keeps the soup fresh and safe. In the fridge, the soup lasts for about 3 to 4 days. Make sure to check for any signs of spoilage before eating. For long-term storage, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space for expansion. It freezes well for up to 3 months. When you're ready to eat, thaw it in the fridge overnight. To reheat, warm it on the stove over medium heat. Stir often to avoid burning. You can also use the microwave. Just heat in short bursts, stirring in between. Yes, you can use fresh corn. Fresh corn gives a sweet taste and nice bite. To use fresh corn, you need about 4 cups. Remove the kernels from 4-5 ears of corn. Add them to the crockpot just like the frozen corn. Fresh corn will add bright flavor to your soup. You can add more cayenne pepper for heat. Start with an extra 1/4 teaspoon. If you want even more spice, try adding diced jalapeños. They add great flavor too. You can also use spicy chili powder. Just be careful to taste as you go. Yes, you can make this soup ahead of time. It works well in the fridge for up to 3 days. Just store it in an airtight container. When you're ready to eat, reheat it on the stove or in the microwave. The flavors will taste even better the next day! Toppings add fun texture and flavor. Here are some great options: - Chopped cilantro - Crumbled queso fresco or feta cheese - Crispy tortilla strips - A squeeze of lime juice These toppings enhance the soup and give it a fresh twist. This blog post covered every step for making a tasty Crockpot Mexican Street Corn Soup. We explored key ingredients, from frozen corn to fresh herbs. I shared easy instructions and tips to enhance flavors and adjust consistency. You learned about different protein options and how to store leftovers. In closing, I hope you feel ready to create this dish. Enjoy the process and let your taste buds delight in every bite!

Crockpot Mexican Street Corn Soup

A delicious and hearty soup made with corn, black beans, and spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 8 hours
Course Main Course
Cuisine Mexican
Servings 6
Calories 250 kcal

Ingredients
  

  • 4 cups frozen corn kernels
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper diced
  • 1 can black beans, rinsed and drained
  • 4 cups vegetable broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • to taste salt and pepper
  • 1 cup heavy cream or coconut milk for a lighter option
  • 1 lime juice
  • to taste fresh cilantro, chopped for garnish
  • to taste crumbled queso fresco or feta cheese for topping (optional)
  • to taste tortilla strips for garnish (optional)

Instructions
 

  • In the crockpot, combine the frozen corn, diced onion, minced garlic, red bell pepper, black beans, and vegetable broth.
  • Add the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to combine all the ingredients.
  • Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
  • Once cooking is complete, use an immersion blender to blend the soup to your desired consistency. For a chunkier texture, blend only half or a third of the soup and leave the rest intact.
  • Stir in the heavy cream or coconut milk and lime juice. Mix well and allow to cook for an additional 15-20 minutes on low heat to heat through.
  • Before serving, taste and adjust seasoning with additional salt, pepper, or lime juice as desired.

Notes

Serve garnished with cilantro, cheese, and tortilla strips for added texture.
Keyword crockpot, Mexican, soup, vegetarian