Ingredients
Scale
- 4 cups fresh or frozen sweet corn kernels
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or coconut milk for dairy-free option
- 1 cup shredded cotija or queso fresco cheese
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: lime wedges for serving
Instructions
- In a large pot or slow cooker, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and diced jalapeño; cook for another minute until fragrant.
- Add the corn kernels along with smoked paprika, cumin, salt, and pepper. Stir well to coat the corn with spices.
- Pour in the broth. For slow cooker, transfer all into your slow cooker. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
- Use an immersion blender to blend the soup directly in the pot or transfer in batches to a blender. Return to pot if needed. Stir in cream or coconut milk and add shredded cheese, stirring until melted and smooth.
- Taste and adjust seasonings. Garnish with chopped cilantro and serve hot with lime wedges and additional cotija cheese if desired.
Notes
- For vegan version, substitute coconut milk and vegan cheese alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stove or microwave.
- For extra spice, add sliced jalapeños on top or a dash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (slow cooker) or 30-40 minutes on stove
- Category: Soup
- Method: Slow Cooker/Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 230 Kcal
- Sugar: 8g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg