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
Scale
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
