📝 About This Recipe
This luxurious Crema de Elote is a cornerstone of Mexican comfort food, blending the natural sweetness of tender corn with a velvety, cream-based broth. Rooted in the traditional 'sopas secas' and 'sopas aguadas' culture of Central Mexico, this version elevates the humble cob with a hint of smoky poblano and savory aromatics. It is a sophisticated, sun-colored soup that perfectly balances rustic textures with a refined, elegant finish.
🥗 Ingredients
The Corn Base
- 5 cups Fresh Corn Kernels (cut from about 6 ears of corn; reserve cobs for stock if desired)
- 3 tablespoons Unsalted Butter (high quality)
- 1/2 piece White Onion (finely diced)
- 3 cloves Garlic (minced)
The Liquid Gold
- 4 cups Chicken or Vegetable Broth (low sodium)
- 1 cup Heavy Cream (at room temperature)
- 4 ounces Cream Cheese (softened, for extra body)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon White Pepper (ground)
Garnish and Texture
- 1 piece Poblano Pepper (roasted, peeled, and cut into small strips (rajas))
- 1/2 cup Queso Fresco (crumbled)
- 1/4 cup Fresh Cilantro (finely chopped)
- 2 tablespoons Mexican Crema (for drizzling)
- 1/2 cup Reserved Corn Kernels (sautéed until golden for topping)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat until it begins to foam.
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2
Add the diced onion and sauté for 4-5 minutes until translucent and soft, but not browned.
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3
Stir in the minced garlic and 4.5 cups of the corn kernels (reserving 0.5 cup for garnish). Cook for 8 minutes, stirring occasionally, until the corn is tender and slightly golden.
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4
Pour in the broth and bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
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5
Carefully transfer the corn and broth mixture to a high-speed blender. Add the softened cream cheese at this stage.
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6
Blend on high until the mixture is completely smooth. For an ultra-refined texture, pass the liquid through a fine-mesh sieve back into the pot, discarding the fibrous corn skins.
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7
Return the pot to low heat. Whisk in the heavy cream slowly to avoid curdling.
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8
Season with sea salt and white pepper. Let the soup simmer uncovered for another 5 minutes to thicken slightly. Do not let it reach a rolling boil.
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9
While the soup simmers, sauté the reserved 0.5 cup of corn kernels in a small pan with a touch of butter until they are charred and caramelized.
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10
Taste the crema and adjust salt if necessary. The consistency should be thick enough to coat the back of a spoon.
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11
Ladle the hot crema into warmed bowls.
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12
Top each bowl with a few strips of roasted poblano, a sprinkle of charred corn, crumbled queso fresco, and a pinch of cilantro.
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13
Finish with a delicate drizzle of Mexican crema and serve immediately.
💡 Chef's Tips
Use fresh corn whenever possible; the natural starches in fresh cobs provide a superior thickness compared to canned corn. If the soup is too thick, thin it out with a splash of warm milk or more broth. For a smoky depth, roast the corn ears on an open flame or grill before cutting the kernels off. Always use white pepper instead of black to maintain the pristine, bright yellow color of the crema. To make it spicy, blend in a deseeded serrano pepper during the blending step.
🍽️ Serving Suggestions
Pair with warm, crusty bolillo rolls or artisanal sourdough for dipping. Serve alongside a crisp jicama and lime salad to cut through the richness. A chilled glass of Chardonnay or a light Mexican Lager complements the sweetness of the corn beautifully. For a full meal, serve as a starter followed by Chicken Enchiladas Suizas. Add a few drops of chili oil on top for a modern, spicy aesthetic.