Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 1 cup milk or half-and-half
- 1/2 cup cream cheese, softened
- 1 cup shredded cheese (cotija or mozzarella)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro and additional shredded cheese for garnish
Instructions
- Place all ingredients except garnish into the crockpot.
- Cook on low for 4-6 hours, stirring occasionally.
- Use an immersion blender to blend until smooth or leave slightly chunky if preferred.
- Stir in lime juice, season with salt and pepper.
- Serve garnished with cilantro and extra cheese.
Notes
For a spicier version, add diced jalapenos or hot sauce. For a vegan option, substitute dairy ingredients with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow-Cooker
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 290 Kcal
- Sugar: 8g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg