Crema de Elote (Mexican Creamed Corn Soup) Recipe
Introduction
Crema de Elote is a comforting Mexican-style corn soup that boasts a creamy texture and rich roasted flavors. This easy-to-make soup combines roasted corn, poblano chile, and a touch of crema mexicana for a deliciously satisfying dish perfect for any season.
Ingredients
- 3 ¼ cups frozen corn
- 1 ½ cups chicken or vegetable broth
- 1 ½ cups whole milk
- ¼-inch slice of a large white onion
- 1 teaspoon kosher salt, or more to taste
- ¼ cup Maseca instant corn flour
- 3 tablespoons crema mexicana
- 1 medium poblano chile, roasted, seeded, peeled and diced
- Optional: 1 tablespoon grated queso cotija
Instructions
- Step 1: Roast the poblano chile over your stove until the skin is charred. Place it in a plastic bag to sweat for about 10 minutes, then peel, seed, and dice the chile. Set aside.
- Step 2: Spread the frozen corn on a parchment paper-lined baking sheet and place it under the broiler on high for 10-12 minutes. Roast the corn until it is slightly browned but not fully burnt. Remove and let it cool for 5 minutes.
- Step 3: Set aside ½ cup of the roasted corn for garnish. Put the remaining 3 cups of corn into a blender or food processor.
- Step 4: Add the chicken or vegetable broth, whole milk, white onion slice, and kosher salt to the blender with the corn. Blend on high until the mixture is completely smooth.
- Step 5: Pour the blended soup into a saucepan and cook over medium heat. Gradually whisk in the Maseca instant corn flour, stirring frequently to prevent lumps. Continue cooking for 5-7 minutes until the soup is heated through and slightly thickened.
- Step 6: Remove the saucepan from heat, cover with a lid, and let the soup cool slightly.
- Step 7: Divide the soup between two bowls. Drizzle crema mexicana on top using a spoon or squeeze bottle to create a swirl.
- Step 8: Garnish each bowl with the reserved roasted corn, diced poblano chile, and sprinkle with grated queso cotija if desired. Serve immediately.
Tips & Variations
- For a vegetarian version, use vegetable broth instead of chicken broth.
- If you cannot find Maseca instant corn flour, substitute with masa harina for a similar texture.
- Add a pinch of smoked paprika or chipotle powder for a smoky, spicy kick.
- Use fresh corn kernels if in season and skip the broiling step for a sweeter taste.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to maintain creamy texture. If the soup thickens too much after refrigeration, add a splash of milk or broth to loosen it before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Crema de Elote ahead of time?
Yes, you can prepare the soup up to 2 days in advance and refrigerate it. Just warm it over low heat before serving and add fresh garnishes.
What can I substitute for crema mexicana?
If you don’t have crema mexicana, sour cream or crème fraîche can work as a substitute, though the flavor will be slightly different.
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Crema de Elote (Mexican Creamed Corn Soup) Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
Crema de Elote is a creamy Mexican corn soup featuring roasted corn blended with broth, milk, and a hint of onion, thickened with instant corn flour and enhanced with roasted poblano chile and crema mexicana. This comforting soup balances sweet roasted corn flavors with smoky heat and is traditionally garnished with queso cotija for a delightful texture and tang.
Ingredients
Soup
- 3 ¼ cups frozen corn
- 1 ½ cups chicken or vegetable broth
- 1 ½ cups whole milk
- ¼-inch slice of a large white onion
- 1 teaspoon kosher salt or more to taste
- ¼ cup Maseca instant corn flour
Garnishes
- 3 tablespoons crema mexicana
- 1 medium poblano chile, roasted, seeded, peeled and diced
- Optional: 1 tablespoon grated queso cotija
- ½ cup reserved roasted corn (from above)
Instructions
- Roast Poblano Chile: Roast the poblano chile directly on your stove flame until the skin blisters. Place it in a plastic bag to sweat for about 10 minutes, then peel, seed, and dice it. Set aside for garnish.
- Roast Corn: Spread the frozen corn evenly on a parchment paper-lined baking sheet and broil on high for 10-12 minutes until the corn starts to roast but does not brown fully. Remove from oven and allow it to cool for 5 minutes.
- Reserve Corn for Garnish: Remove ½ cup of the roasted corn and set aside for garnish.
- Blend Soup Base: Place the remaining 3 cups of roasted corn in a blender or food processor. Add the chicken or vegetable broth, whole milk, white onion slice, and kosher salt. Blend on high until completely smooth.
- Cook Soup: Transfer the blended mixture to a medium saucepan over medium heat. Whisk in ¼ cup of Maseca instant corn flour and stir frequently to prevent lumps. Continue cooking for 5-7 minutes until heated through and slightly thickened.
- Cool Slightly: Remove the saucepan from heat, cover with a lid, and let the soup cool slightly for a few minutes.
- Serve and Garnish: Divide the soup evenly between two bowls. Drizzle 1.5 tablespoons of crema mexicana over each bowl in a swirl pattern. Top with the reserved roasted corn, diced poblano chile, and sprinkle ½ tablespoon of grated queso cotija on each bowl if using. Serve immediately.
Notes
- To roast the poblano chile, turning it on a gas burner or broiler until the skin blisters helps develop smoky flavor and makes peeling easier.
- Broiling the corn adds depth but avoid over-roasting to maintain natural sweetness.
- Maseca instant corn flour thickens the soup without clumping; whisk constantly while adding.
- Crema mexicana adds tang and creaminess; substitute with sour cream if unavailable.
- Queso cotija is optional but adds a salty, crumbly texture traditional in Mexican cuisine.
- This soup can be made vegetarian by using vegetable broth instead of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Crema de Elote, Mexican corn soup, roasted corn soup, creamy corn soup, poblano chile soup, traditional Mexican soup
