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- 4 cups frozen corn kernels - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 can (14 oz) black beans, thoroughly rinsed and drained - 4 cups vegetable broth - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper - Salt and freshly ground black pepper to taste In this soup, frozen corn kernels bring sweetness and texture. The onion, garlic, and bell pepper add depth and flavor. Black beans boost protein and heartiness. Vegetable broth ties everything together, making it rich and savory. Seasonings like chili powder and smoked paprika enhance the taste. I love adding cayenne pepper for a kick, but you can adjust it to your liking. - 1 cup heavy cream or coconut milk - Juice of 1 fresh lime - Fresh cilantro, chopped, for garnish - Crumbled queso fresco or feta cheese, for topping - Tortilla strips, for garnish Toppings make this soup shine. Heavy cream or coconut milk gives it a creamy finish. Fresh lime juice adds zing and brightness. I often sprinkle cilantro on top for freshness. Crumbled queso fresco or feta cheese adds a salty bite. Crunchy tortilla strips provide a nice texture contrast. Feel free to mix and match these toppings to suit your taste! {{ingredient_image_2}} Start by dicing your onion. Use a sharp knife for a clean cut. Next, mince the garlic cloves. Garlic adds a great flavor. Then, chop the red bell pepper into small pieces. For the black beans, open the can and rinse them under cold water. This step removes extra salt and helps the beans taste fresh. Drain them well and set aside. Now it's time to layer your ingredients in the crockpot. First, add the corn kernels. Then, put in the diced onion, minced garlic, and red bell pepper. Next, add the rinsed black beans. Pour the vegetable broth over everything to keep it moist. Sprinkle the chili powder, ground cumin, smoked paprika, and cayenne pepper on top. Season with salt and pepper. Give everything a good stir to mix the spices with the vegetables. Cover the crockpot with its lid. You can cook the soup on low for 6-8 hours or on high for 3-4 hours. The low setting makes the flavors mix well, while high cooks it faster. After cooking, grab your immersion blender. Blend the soup until it reaches your desired thickness. For a chunky texture, blend only half. This keeps some bits whole for a nice bite. Next, stir in the heavy cream or coconut milk along with the fresh lime juice. Mix well and let the soup simmer on low for another 15-20 minutes. This step warms it up and blends the flavors even more. To adjust the spice level, use cayenne pepper wisely. Start with half a teaspoon. If you like more heat, you can add more later. This keeps the soup tasty without overwhelming your palate. For cooking times, check your crockpot. If you cook on low, aim for 6-8 hours. For high, 3-4 hours works well. Always check for doneness. You want the veggies tender but not mushy. Try adding extra seasonings for more zest. A dash of lime zest adds freshness. You might also add a pinch of onion powder or garlic powder for depth. Want to pack in more nutrition? Add veggies like zucchini or spinach. You can also stir in cooked chicken or shrimp for protein. This makes the soup heartier and more filling. Presentation matters! Ladle the soup into bowls. Top each bowl with chopped cilantro, crumbled cheese, and tortilla strips. This adds color and crunch. Pair your soup with sides like crusty bread or a simple salad. These sides balance the creamy soup and offer a lovely contrast. Enjoy every bite! Pro Tips Fresh Ingredients: For the best flavor, use fresh vegetables whenever possible instead of frozen, especially the bell peppers. Spice Adjustment: If you prefer a milder soup, reduce the amount of cayenne pepper or omit it entirely. Blending Technique: For a creamier texture, blend the entire soup; for a chunkier texture, blend only half and leave the rest as is. Serving Suggestions: Add a dollop of sour cream or Greek yogurt for creaminess, and serve with crusty bread for a complete meal. {{image_4}} You can make this soup vegan by using coconut milk instead of heavy cream. Coconut milk gives a creamy texture and adds a subtle sweetness. This swap keeps the soup rich without dairy. If you need it gluten-free, double check your vegetable broth. Most brands are safe, but it’s good to look. If you want to change things up, you can swap corn with other veggies. Try diced zucchini or chopped spinach for a fresh twist. You can also use different beans. Pinto or kidney beans work well too. If you want more protein, add shredded chicken or cooked quinoa for heartiness. To give your soup a Mexican flair, add traditional ingredients like diced tomatoes or poblano peppers. These add depth and flavor. You can also play with spices. Use fresh cilantro or a pinch of oregano for an authentic touch. Adjust the cayenne for heat, making it as spicy as you like. After cooking, let the soup cool for about 30 minutes. This helps keep your containers safe. Use airtight containers to store the soup. Glass jars or BPA-free plastic containers work well. These keep flavors fresh and prevent spills. You can freeze this soup for later. First, make sure it cools completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. The soup lasts in the freezer for up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat the soup gently for best taste. Use a microwave or stovetop. For the microwave, place the soup in a bowl. Heat in short bursts, stirring in between. This helps it heat evenly. On the stovetop, pour the soup into a pot and heat over low to medium heat. Stir often to avoid sticking. Make sure it’s hot throughout before serving. Can I use fresh corn instead of frozen? Yes, you can use fresh corn. Just cut it off the cob, and add it to the pot. Fresh corn adds a nice crunch and sweet flavor. How do I make it spicier? Add more cayenne pepper or a diced jalapeño. You can also use hot sauce for extra heat. Taste as you go to find your perfect level of spice. Is this dish gluten-free? Yes, this soup is gluten-free. All the ingredients, like corn and beans, do not contain gluten. Can I make it dairy-free? Yes, substitute heavy cream with coconut milk. This keeps it creamy while being dairy-free. What should I do if the soup is too thick? If the soup is too thick, add more vegetable broth. Stir it in slowly until you reach your desired consistency. How to store leftovers? Let the soup cool before storing. Use an airtight container and keep it in the fridge for up to five days. You can also freeze it for later use. This recipe combines simple ingredients to create a tasty soup. We explored the main ingredients, cooking steps, and various tips. You can customize it to match your taste and diet. Remember to store any leftovers properly for future enjoyment. This soup is not only delicious but also easy to make, making it perfect for everyone. Enjoy experimenting with your unique twists! Enjoy your flavorful creation, and share it with your loved ones.

Crockpot Mexican Street Corn Soup

A creamy and flavorful soup featuring 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, finely diced
  • 2 cloves garlic, minced
  • 1 red bell pepper diced
  • 1 can black beans, thoroughly rinsed and drained
  • 4 cups vegetable broth
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper
  • to taste salt and freshly ground black pepper
  • 1 cup heavy cream or coconut milk
  • 1 fresh lime, juiced
  • for garnish fresh cilantro, chopped
  • for topping crumbled queso fresco or feta cheese
  • for garnish tortilla strips

Instructions
 

  • In the bowl of your crockpot, add the frozen corn kernels, diced onion, minced garlic, diced red bell pepper, and the rinsed black beans. Pour in the vegetable broth to cover the vegetables.
  • Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper, and season generously with salt and pepper. Stir everything together until well combined.
  • Securely cover the crockpot with its lid. Cook on low heat for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and flavors meld beautifully.
  • After cooking, use an immersion blender to puree the soup to your preferred consistency. For a heartier texture, blend just half or a third of the soup, leaving the rest chunky for added bite.
  • Stir in the heavy cream or coconut milk along with the freshly squeezed lime juice. Mix until well incorporated and allow the soup to simmer on low heat for an additional 15-20 minutes, ensuring it’s heated through.
  • Before serving, taste the soup and adjust the seasoning with additional salt, pepper, or more lime juice to suit your palate.

Notes

Ladle the soup into bowls and top with cilantro, cheese, and tortilla strips for added texture.
Keyword crockpot, Mexican, soup, vegetarian