Ingredients
Scale
- 4 cups corn kernels (fresh or frozen)
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese, crumbled
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Place corn, broth, garlic, chili powder, smoked paprika, and cumin into the crockpot. Cover and cook on low for 4 hours.
- Use an immersion blender directly in the crockpot or transfer mixture to a blender and puree until smooth.
- Stir in heavy cream, mayonnaise, lime juice, and season with salt and pepper. Cook for an additional 30 minutes.
- Serve hot garnished with crumbled cotija cheese and chopped cilantro.
Notes
- You can substitute fresh corn with frozen for convenience.
- Adjust spice levels to taste by adding more chili powder or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 60mg