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 chilly 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.
You can substitute Trader Joe’s pre-roasted corn to make this recipe a little easier.
Keywords: corn, cream of corn