Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and finely minced (optional, for heat)
  • 6 cups frozen corn kernels (approx. 900g)
  • 4 cups vegetable broth (950ml)
  • 1 (10 oz / 283g) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 (4 oz / 113g) can chopped green chilies, drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1/2 teaspoon cumin
  • Salt and freshly ground black pepper to taste
  • 1/2 cup heavy cream (120ml) OR full-fat coconut milk for dairy-free
  • 1/4 cup crumbled Cotija cheese (or feta) - omit for dairy-free
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1 lime
  • Hot sauce, to taste (optional)

Instructions:

  1. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened and fragrant (approx. 5 minutes). Add jalapeño (if using) and cook for another minute.
  2. Transfer sautéed aromatics (or directly add raw onion, garlic, and jalapeño) to the Crock-Pot. Add frozen corn, vegetable broth, diced tomatoes and green chilies, chopped green chilies, chili powder, smoked paprika, cayenne pepper (if using), cumin, salt, and pepper.
  3. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until corn is tender and flavors have melded.
  4. Stir in heavy cream (or coconut milk), Cotija cheese (or feta, or omit), cilantro, and lime juice. Taste and adjust seasonings as needed. Ladle into bowls and serve hot, topped with additional Cotija cheese, cilantro, and a drizzle of hot sauce if desired. Enjoy your Mexican Street Corn Soup Crockpot!