It’s no secret that I love Latino food and one item, in particular, is my favorite. Mexican Street Corn is a cob of corn on a stick and that covered in usually mayo and some spices and a salty cheese called Cotija and it is DELICIOUS!!!! Seriously, it’s one of my favorite things to eat. I have to say that this recipe I’m about to give you that in soup form. It’s creamy and delicious and topped with bacon and cotija soup and the best part is, it serves 4 really well!
One of my favorite holidays during May is Cinco De Mayo! I usually make lots of Latino inspired foods. The fact that this is also done in a slow cooker means you can make it early in the day and it will be ready by dinner, which makes it ideal if you’re really busy throughout the day.
- 2 chipotle peppers in adobo, chopped
- 5–6 ears corn, shucked and kernels cut off of the cob (roughly 4 cups corn kernels), divided
- 3 cups chicken broth, divided
- 1 small yellow onion, chopped
- 1 small red bell pepper, chopped
- 3 cloves garlic, minced
- 2 russet potatoes, peeled and cubed
- 2 teaspoons ancho chile powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- Kosher salt and black pepper, to taste
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 6 slices bacon, cooked and chopped
- 1 cup cotija or feta cheese crumbles
1. The video below shows you how to easily remove the corn from the cob using a bundt pan. I did it this way once and it worked so well I’ve been doing it this way ever since.
2. Now that the corn has been removed, use an immersion blender or regular blender, puree the chipotles in adobo, 1 cup of the corn, and 1 cup of the chicken broth. Set aside.
3. Add all remaining ingredients EXCEPT for the heavy cream, flour, bacon, cotija, and toppings to the slow cooker. Pour in the pureed corn. Stir, cover, and cook for 4 hours on high or 8 hours on low.
4. Whisk together the flour and heavy cream until smooth. Pour the mixture into the slow cooker and stir. Mix in the bacon and cheese crumbles, reserving some to top, if desired. Cover and cook for an additional 30 minutes.
5. Serve warm with toppings of your choice. I personally like to have plain greek yogurt (a healthy sour cream substitute), avocados, cotija and a little bit of bacon on top of mine.
6. Store the leftovers in a plastic container and put in the fridge. I’m not sure how long this would last in the fridge, but personally recommend eating it within a few days of making it.
What you now have (if everything went well) is a delicious soup that is sweet and savory and perfect for these cool nights.
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