Description
A comforting and creamy soup that encapsulates the vibrant flavors of traditional Mexican elote.
Ingredients
- 4 ears of corn, husked
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Cut the corn off the cob and set aside.
- In the crockpot, combine the corn, onion, garlic, vegetable broth, chili powder, cumin, salt, and pepper.
- Cook on low for 360-480 minutes or high for 180-240 minutes.
- About 30 minutes before serving, stir in the milk or cream.
- Adjust seasoning to taste.
- Serve hot, garnished with fresh cilantro and a squeeze of lime.
Notes
For a smokier flavor, use grilled corn. Adjust the creaminess by blending a portion before serving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: Mexican