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How to make Mexican crema de elote soup, garnished with roasted corn, diced poblano chile, crema mexicana and crumbled cotija cheese. Get more Mexican recipes at theothersideofthetortilla.com.

Crema de elote

  • Author: Maura Wall Hernandez
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 meal or 3 small appetizer servings 1x
  • Category: Soup
  • Cuisine: Mexican

Description

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.


Ingredients

Scale
  • 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

 


Instructions

  1. Roast the poblano chile on your stove and place it in a plastic bag to sweat. Set aside.
  2. 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.
  3. 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.
  4. Add chicken broth, whole milk, onion and salt to the blender and run on high until completely smooth.
  5. 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.
  6. Move saucepan to a back burner, cover with a lid and allow to cool slightly.
  7. Peel, seed and dice the poblano chile.
  8. 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.
  9. Garnish with roasted corn and diced poblano chile. Sprinkle 1/2 tablespoon of queso cotija over the top of each bowl. Serve.

Notes

You can substitute Trader Joe’s pre-roasted corn to make this recipe a little easier. 

Keywords: corn, cream of corn

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