Crema de elote is made by pureeing corn kernels with broth, onions, garlic, and other seasonings. The mixture is then cooked with cream until it thickens and develops a creamy consistency. It is satisfying, flavorful, and perfect to serve as lunch any day of the week
Crema translates to “cream”, and elote means “corn” in Spanish. Crema de elote is often garnished with ingredients like poblano peppers, cheese, and a drizzle of cream before serving.
Looking for a lighter option of corn soup? Try my sopa de elote recipe!
- Corn kernels: You can use fresh corn, canned corn, or even frozen corn. Whatever is available to you.
- Onion: It adds a deep savory flavor and aroma to the soup. You can substitute it with leeks, shallots, or scallions.
- Chicken stock: Our liquid base for this creamy corn soup is chicken stock or broth, you can also use vegetable stock to make it suitable for a vegetarian and vegan diet. Or you can also use water instead and add 2 cubes of caldo de pollo (chicken bouillon).
- Crema Mexicana: Mexican crema is a thick and tangy cream that is similar to sour cream. It is used to add richness and a slightly tangy flavor to the soup. If you can’t find Mexican crema, you can substitute it with sour cream or crème fraîche.
- Butter and olive oil: I like to use both to sauté the sweet corn, onion, and garlic. You can use only butter or only your favorite type of vegetable oil.
- Garlic clove: Garlic adds a pungent and slightly sweet flavor to the soup. You can also use garlic powder instead of fresh garlic.
- Epazote: Epazote is a traditional Mexican herb that has a slightly pungent and citrusy flavor. It is used to enhance the flavor of the soup. If you can’t find epazote, you can substitute it with oregano.
- Salt & pepper: To taste.
- GARNISH: I used 1 roasted poblano pepper (chile poblano), panela cheese, and cream to serve the soup. Feel free to add other toppings you may prefer.
How To Make Crema De Elote
Heat the oil in a soup pot over medium heat. Add butter and allow to melt.
Add onion to the pot and cook stirring constantly for 2 minutes or until onions become soft and translucent.
Add corn and season with salt and pepper. Cook for 2 minutes then stir in the garlic and cook until fragrant.
TOP TIP: You can remove 1/2 cup of the corn mixture and use it as garnish when serving your soup.
Add chicken stock and bring to a boil, cook for 3 minutes over medium-high heat.
Now, use an immersion blender to blend the corn or transfer to a stand blender and blend until nicely smooth.
Allow the corn mixture to simmer in the pot for 5 minutes.
Add the cream and turn the heat to medium-high. Once the soup starts to boil, turn down the heat again to allow a gentle simmer.
Mix in the dried epazote or oregano and keep cooking until the soup lightly thickens. Adjust seasonings to taste and turn off the heat.
Serve the crema de elote in bowls and garnish with roasted poblano chilies, corn, panela cheese, and a swirl of crema.
- Roast the corn kernels to add a smoky depth of flavor to the soup. You can do this by grilling the corn on the cob or roasting the kernels in the oven until they are slightly charred.
- To achieve a smooth and creamy texture, blend the corn thoroughly using a powerful blender or immersion blender. For a completely smooth consistency, you can strain the blended soup through a fine-mesh sieve to remove any remaining corn fibers.
- Sautéing onions and garlic in a little bit of oil or butter will help to release their flavors and enhances the overall taste of this creamy corn soup.
- You can play with other spices to add more flavor, think of ground cumin, paprika, or a hint of chili powder. Adjust the seasonings according to your taste preferences.
- When serving, consider topping your crema de elote with various garnishes. Chopped fresh cilantro, crumbled queso fresco or cotija cheese, a drizzle of lime juice, or a dash of salsa roja can all add a burst of flavor and visual appeal.
Crema de elote can be enjoyed on its own as a comforting and satisfying soup, but if you’d like to serve it with some accompaniments you can serve some totopos (crispy tortilla chips) they can be used for dipping into the soup or even crumbled on top for added texture.
Crema de Elote can be stored for up to 3-4 days in the fridge in an airtight container. Remember to allow the soup to reach room temperature before storing it.
You can also freeze it for up to 3 months. To freeze you can put it in zip lock bags and lay it flat in the freezer, this saves a lot of space. If you have a lot you can stack them up one on top of the other
To reheat you can put your crema de elote in the microwave or in a soup pot over medium-high heat, you may add a little bit of stock or water to loosen it up.
More Soup Recipes
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Crema de Elote
- 3 cups corn kernels (canned or frozen )
- ½ cup onion (diced)
- 4 cups chicken stock
- 1 cup Mexican crema ( or sour cream)
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 1 clove garlic (sliced)
- 1 teaspoon dried epazote or oregano
- salt & pepper (to taste)
For garnish (optional):
- 1 medium poblano pepper (roasted and cut into strips)
- queso panela ( or queso fresco, cotija cheese, etc.)
- Mexican cream (or sour cream)
- Heat the oil in a pot over medium heat. Add butter and allow to melt.
- Add onion to the pot and cook stirring constantly for 2 minutes or until onions become soft and translucent.
- Add corn and season with salt and pepper. Cook for 2 minutes then stir in the garlic and cook until fragrant (read notes).
- Pour in the chicken stock and bring to a boil, cook for 3 minutes over medium-high heat.
- Now, use an immersion blender to blend the corn or transfer to a stand blender and blend until nicely smooth (read notes).
- Cook the corn mixture in the pot for 5 minutes.
- Mix in the cream and cook for 2 minutes.
- Mix in the dried epazote and keep cooking until the soup lightly thickens. Adjust seasonings to taste and turn off the heat.
- Serve the crema de elote in bowls and garnish with roasted poblano chilies, corn, panela cheese, and a swirl of crema.
- You can remove 1/2 cup of the corn mixture and use it as garnish when serving your soup.
- For a nice smooth consistency, you can strain the blended corn mixture through a fine-mesh sieve to remove any remaining corn fibers.
- You can also add other spices to flavor this crema soup, such as ground cumin, paprika, or a hint of chili powder. Adjust the seasonings according to your taste preferences.