Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth or vegetable broth
- 1 cup milk or heavy cream
- 1 cup grated Parmesan cheese or cotija cheese
- 2 tablespoons mayonnaise
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Gather all ingredients and prepare the vegetables and seasonings.
- Place the corn, chopped onion, minced garlic, broth, and spices into the slow cooker; stir well to combine.
- Set your slow cooker to low and cook for 4-6 hours until vegetables are tender and flavors meld.
- Use an immersion blender or transfer to a blender to puree the soup until smooth and creamy.
- Stir in milk or heavy cream, mayonnaise, and cheese. Cook on low for an additional 15-20 minutes to meld flavors and melt the cheese.
- Adjust seasoning with salt and pepper; serve hot garnished with cilantro and lime wedges.
Notes
- For the best flavor, use fresh corn when available—frozen is a great alternative.
- Add smoked paprika or chipotle chili powder for extra smoky flavor.
- Reserve some corn to add back after blending for a chunkier texture.
- To make it dairy-free, substitute coconut milk or almond milk and skip the cheese.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Vegetarian if using vegetable broth
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 40mg