Ingredients
Scale
- 4 cups fresh corn kernels (or frozen if out of season)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 cup heavy cream or coconut milk for a dairy-free version
- 1 cup shredded cheddar cheese (optional for extra flavor)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
- Juice of 1 lime
Instructions
- Begin by dicing the onion and mincing the garlic. In a skillet, heat the olive oil over medium heat and sauté the onion and garlic until translucent and fragrant.
- Transfer the sautéed vegetables to your crockpot. Add the corn kernels, smoked paprika, chili powder, cumin, salt, and pepper. Pour in the heavy cream or coconut milk and mix well.
- Set your crockpot to low and cook for 6 hours, or on high for about 3 hours. Stir occasionally if possible.
- About 30 minutes before serving, stir in the shredded cheddar cheese if using, and allow it to melt. Add a squeeze of lime juice and top with fresh cilantro.
- Serve hot with your favorite toppings such as crushed tortilla chips or extra cheese.
Notes
- For vegan or dairy-free version, replace heavy cream with coconut milk or almond cream and omit cheese or use vegan cheese.
- Thaw frozen corn slightly before adding if using frozen corn for easier blending.
- Garnish with additional toppings like diced avocado, crushed tortilla chips, or extra cheese for added flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours low / 3 hours high
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 230 Kcal
- Sugar: 8g
- Sodium: 470mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 40mg