Ingredients
Scale
- 4 ears of fresh corn or 3 cups frozen corn
- 1 cup diced onion
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup milk or heavy cream
- 1/2 cup crumbled cotija cheese or feta
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Set your crockpot to low and add corn, diced onion, garlic, broth, chili powder, cumin, salt, and pepper.
- Cook for 4-6 hours until flavors meld and corn is tender.
- Use an immersion blender to partially blend the soup for a creamy texture, or leave some corn whole for texture.
- Stir in milk or heavy cream and half of the cheese; cook for another 30 minutes on low.
Notes
- For a gluten-free option, ensure broth is gluten-free.
- Adjust chili powder for spice preference.
- Top with extra cheese and cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free, Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg