Sopas y CaldosEasy

Sweetcorn Cream Soup

Name: Sweetcorn Cream Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 750 ml Chicken stock; 0.25 White onion; 1 Poblano chilli; 200 ml Soured cream; 1 Garlic cloves; 1 sprig Epazote; 2 tbsp Butter; 1 to taste Black pepper; 5 Sweetcorn kernels; 1 to taste Salt

40 min (15 prep + 25 cook) Easy 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Velvety sweetcorn soup with a hint of poblano chilli.

About this recipe

Cream of sweetcorn soup is a silky, comforting dish that showcases the natural sweetness of fresh corn. It is made by blending sweetcorn kernels with chicken stock and a touch of cream to achieve a beautifully smooth texture. It can be served with diced poblano chilli, epazote, and whole sweetcorn kernels as a garnish. This elegant soup works equally well as part of a family meal or a special dinner.

History & Origin

Crema de elote is a soup that celebrates sweetcorn in its purest and most elegant form — a liquid tribute to the most important ingredient in Mesoamerican civilisation. Sweetcorn was domesticated in central Mexico more than 9,000 years ago from wild teosinte, and the indigenous peoples considered it sacred: according to the Popol Vuh, the gods created human beings from maize. This soup harnesses the natural sweetness of tender sweetcorn, which is blended with stock to create a velvety texture that contrasts with the gentle heat of the chile poblano. During the rainy season, when sweetcorn is at its sweetest and juiciest, this cream soup appears on tables throughout central Mexico. It is served with a drizzle of cream, whole sweetcorn kernels and fresh epazote leaves that perfume every spoonful.

Estimated cost

£6.42

Total cost

£1.07

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

206

Calories

19g

Protein

33g

Carbohydrates

Fat

Fibre

1093mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Strip the sweetcorn kernels from the cobs with a sharp knife. Set aside a small handful of whole kernels for garnishing.
2
Melt the butter in a saucepan over medium heat. Sautee the chopped onion and garlic for 3-4 minutes until softened and translucent.
3
Add the sweetcorn kernels (except those reserved for garnishing) and sautee for 5 minutes, stirring regularly.
4
Pour in the chicken stock, add the sprig of epazote, and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 15 minutes.
5
Remove the epazote. Blend the soup in batches until very smooth and velvety. Strain through a sieve back into the pan for an extra-silky texture.
6
Return the soup to a low heat. Stir in the soured cream, mixing thoroughly. Heat gently without boiling.
7
Quickly sautee or griddle the diced poblano chilli and the reserved sweetcorn kernels with a drop of oil until lightly charred.
8
Serve the soup hot in deep bowls, garnished with the charred sweetcorn and poblano, a drizzle of soured cream, and a sprinkle of epazote or fresh coriander.
💡 For an even more intense flavour, you can char the corn kernels on a dry griddle before blending.