This post is part of a compensated campaign with Maseca, but all opinions and the recipe here are my own.
Crema de elote, also sometimes known as crema de maíz, is a cream of corn soup commonly served in Mexico. This version is garnished with roasted corn, diced poblano chile and crema Mexicana.
It’s a hearty soup that can serve as a meal on its own, or can be divided into four portions for an appetizer or small first course. Perfect for cold winter days, crema de elote will stick to your ribs and keep your belly full. This soup is thickened with whole milk and Maseca instant corn flour. Many crema de elote recipes call for butter or oil, but in an effort to be healthier, this one does not. Many other recipes also include a clove of garlic (sometimes roasted to mellow it out a bit), but I really prefer this soup without garlic so the sweetness of the corn can shine through. The diced poblano chile as a garnish gives it just a little bit of heat, and the optional sprinkle of crumbled queso cotija lends a a salty bite to complement the sweet corn.
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A note about the milk: It’s best to use whole milk in this recipe for the ideal creamy texture. However, if you’re counting calories, you can swap the whole milk for 2%. I do not recommend using 1% or skim milk because it will make the soup too thin, and it won’t have the correct creamy consistency.
If you find that the soup is a little too thick for your liking, you can thin it with more chicken broth if necessary, in 1/4-cup increments. Store any leftovers in an airtight container in the refrigerator for up to four days.
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This recipe is gluten-free, and also vegetarian-friendly if you substitute vegetable broth for the chicken broth.
Crema de elote is a hearty, Mexican version of cream of corn soup. Garnished with roasted corn, diced chile poblano and topped with a swirl of crema mexicana and a sprinkle of queso cotija, this soup is perfect for cold winter days.
- 3 1/4 cups frozen corn
- 1 1/2 cups chicken or vegetable broth
- 1 1/2 cups whole milk
- 1/4-inch slice of a large white onion
- 1 teaspoon kosher salt or more to taste
- 1/4 cup Maseca instant corn flour
- 3 tablespoons crema mexicana
- 1 medium poblano chile, roasted, seeded, peeled and diced
- Optional: 1 tablespoon grated queso cotija
- Roast the poblano chile on your stove and place it in a plastic bag to sweat. Set aside.
- Spread the frozen corn on a parchment paper-lined baking sheet and put under the broiler on high for 10-12 minutes. Corn should start to roast but should not turn completely brown. Remove from broiler and allow to cool for 5 minutes.
- Set aside 1/2 cup of the corn for garnishing and put the remaining 3 cups of roasted corn in a blender or food processor.
- Add chicken broth, whole milk, onion and salt to the blender and run on high until completely smooth.
- Transfer soup to a saucepan and cook over medium heat. Whisk in 1/4 cup Maseca instant corn flour and stir frequently. Continue cooking over medium heat for about 5-7 minutes, until heated through.
- Move saucepan to a back burner, cover with a lid and allow to cool slightly.
- Peel, seed and dice the poblano chile.
- Divide the soup between two bowls. Use a spoon or small chef’s squeeze bottle to drizzle a swirl of crema mexicana on the top of each bowl of soup.
- Garnish with roasted corn and diced poblano chile. Sprinkle 1/2 tablespoon of queso cotija over the top of each bowl. Serve.
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