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Mexican Street Corn Soup
📹 Video Tutorial from YouTube
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🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
🍳 Quick Cooking Steps
Combine all ingredients in the slow cooker
Stir to mix well and adjust seasoning
Cover and cook on LOW for 4-6 hours
If using HIGH setting, cook for 2-3 hours
Stir in lime juice and cilantro before serving
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- Slow cooker
- Mixing spoon
- Cutting board and knife
⚡ Quick Cooking Tips
Use fresh corn when in seasonnAdd more broth for thinner soupnAdjust spices for heat preferencenChill leftovers for cold soup option
📊 Nutrition Facts
📦 Storage & Meal Prep
🥶 Storage Instructions
- Store in airtight container for 5 daysnKeep refrigerated below 40°FnReheat thoroughly before serving
⏰ Make Ahead Tips
- Prep ingredients night before to save timenCook fully and store for leftoversnFreezes well for meal prep
❄️ Freezing Guide
- Freeze in portions for up to 2 monthsnThaw overnight in the refrigeratornReheat gently on the stove or microwave
🍽️ Serving Suggestions
- Serve with crusty bread or tortilla chipsnTop with avocado or queso fresconGarnish with extra cilantro or lime wedges
⚠️ Common Mistakes
- Overcooking can make beans mushynNot adjusting spices to tastenForgetting to add lime juice before servingnNot using enough broth for desired consistency
🎨 Recipe Variations
- Add avocado for creaminessnSpicy version add jalapeñosnSwap black beans with kidney beansnMake it creamy with coconut milk
❓ Quick Cooking Q&A
Yes, just rinse and drain before adding.
Add more chili powder or diced jalapeños.
Yes, pressure cook for 10 minutes on high.
Store for up to 5 days in the fridge.
Yes, use certified gluten-free broth.
