Ingredients
Scale
- 4 cups fresh corn kernels or frozen
- 1 cup whole milk or heavy cream
- 1 cup shredded queso fresco or feta cheese
- 1/2 cup chopped cilantro
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
- Juice of 1 lime
Instructions
- Heat olive oil in a skillet and sauté minced garlic until fragrant.
- Add corn kernels, chili powder, paprika, salt, and pepper; cook for 5 minutes.
- Transfer the mixture to the crockpot, add milk or cream, and stir well.
- Cook on low for 4-6 hours, then blend part of the soup for creaminess if desired.
- Shut off the crockpot, stir in lime juice, and top with crumbled queso fresco and cilantro before serving.
Notes
For added smokiness, incorporate a dash of smoked paprika. You can also garnish with cooked bacon bits or hot sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Method: Slow cooker
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 25mg