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pale golden corn soup with whole roasted corn kernels, small poblano pieces and some white beans visible, topped with a modest crumble of white cotija in an ordinary bowl, with no potato cubes or garnish
Melissa Hart

Crockpot Mexican Street Corn Soup

Roasted corn, poblano, lime and cotija give this soup the sweet, smoky and tangy balance I want from a street-corn bowl. White beans add body without turning it into another potato chowder. Blend only part of the pot. Leaving plenty of corn whole makes the soup more interesting to eat, and the sour cream and lime belong at the finish so their tang stays clear instead of disappearing into the long cook.
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Prep Time 25 minutes
Cook Time 5 hours
Total Time 5 hours 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 bag 24 oz frozen corn, thawed and patted dry
  • 1 large poblano pepper halved and seeded
  • 1 tbsp neutral oil
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp fine salt
  • 1/2 cup sour cream
  • 2 tbsp fresh lime juice
  • 3 oz cotija cheese crumbled

Method
 

  1. Heat the oven to 450°F. Toss corn with oil on a rimmed sheet pan and arrange poblano halves cut-side down beside it. Roast for 20 to 25 minutes, stirring corn once, until corn browns in spots and pepper skin blisters.
  2. Cover the pepper in a bowl for 5 minutes, peel away loose skin and chop the flesh. Transfer roasted corn and poblano to a 6-quart slow cooker.
  3. Add onion, garlic, beans, broth, chili powder, cumin and salt. Cover and cook on low for 4 hours until onion is tender.
  4. Blend about one-third of the soup briefly with an immersion blender, leaving plenty of whole corn and beans. Cover and heat on high for 15 minutes if needed until steaming.
  5. Switch off the heat and stir in sour cream and lime juice. Divide among 6 bowls and top each with one-sixth of the cotija.