Sweet Corn Cream Soup
Spoon into a smooth, velvety sweet corn soup that coaxes out the natural sweetness of fresh kernels for cozy comfort in any season.
30 min
Mexicana / Internacional
4 servings
The story behind
The sweet smell of tender corn simmered in milk, the steam curling off the pot, and a velvety texture that hugs the spoon: this soup announces itself before the first taste. Corn has been the heart of Mexican cooking for millennia, domesticated in Mesoamerica, and from its tender, sweet form come comforting dishes like this one, sitting halfway between local tradition and international cream soups. The secret to its silky body is blending part of the cooked kernels and straining the mixture back: this releases the corn's own starch, which thickens the soup naturally with no need for flour. The butter used to soften the onion gives a fatty base that carries the corn's sweetness and rounds everything out. Setting aside a few whole kernels to fold in at the end adds textural contrast, a small fresh burst amid the smoothness. Whole milk, not skim, keeps the soup rich rather than watery. Serve it hot and steaming, ideally crowned with a little more corn or a touch of pepper.
Instructions
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1Sauté the onion with butter in a pot until translucent.
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2Blend the corn kernels with milk and chicken broth until smooth.
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3Pour the mixture into the pot and cook over medium heat, stirring constantly to prevent sticking.
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4Season with salt and pepper to taste, allowing it to thicken slightly.
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5Serve in a bowl and garnish with a fresh cilantro leaf for a clean and professional presentation.
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