As I was looking through the recipes on the blog, I noticed that there’s only 7 recipes using corn, so just to make it an even number here’s another new recipe. This time it’s a creamy soup in which you can enjoy the last corn of the summer, before it’s gone until next year. This soup is very popular in its canned version in Mexico, where it’s sold by Campbell’s. Other cream soups sold in a canned version in Mexico include Poblano Pepper Cream Soup and Squash Flower Cream Soup.
Since Pre-hispanic times, corn has been a main ingredient in our gastronomic culture. Corn has played such an important role since way back in the Aztec times when the Mexicas and Mayas prepared drinks and meals using corn to present as an offering to their gods. The ancient Mexicas used to make a figure of their Aztec sun and war god Huitzilopochtli using corn and amaranth mixed with maguey syrup. They would use dried corn kernels for teeth and turquoise beads for eyes.
Besides its industrial uses, corn is used in Mexican cuisine for tortillas, atoles, tamales, soups, stews, pemoles (cookies), and other snacks.
The other seven Mexican recipes you can make using sweet corn are: Esquites-Corn in a cup, Sopa de Milpa, Corn and Zucchini a la mexicana, Corn Atole, Sweet Corn Tamales, Sweet Corn Bread and Pork, Zucchini and Corn Stew.
- 2 ½ cups of corn, removed from the cob
- 2 Tablespoons of butter
- 1/3 cup finely chopped onion
- 2 garlic cloves diced
- 2 cups of chicken broth
- 2 cups of milk
- 1 tablespoons all purpose flour
- Salt and pepper to taste
- 1 Roasted Poblano pepper, cleaned and deveined, and finely chopped
- 1/2 cup Panela Cheese, cut into cubes
- Salt and pepepr to taste
- Mexican Cream or Heavy cream for garnish (optional)
1. Pull off the corn husks and remove. Cut the kernels using a sharp knife; be careful to remove only the kernels.
2. Melt butter in a saucepan over medium-low heat. Add onion and garlic. Cook, stirring frequently, until the onion and garlic are softened but not browned, about 5 minutes.
3. Increase heat to medium high; add the corn and the 2 cups of chicken broth, bring to a simmer. Reduce heat to medium low and gently simmer for 15 minutes, or until corn is tender. After corn is cooked, remove about 1/2 cup of kernels with a slotted spoon and reserve for garnishing.
4. While the soup simmers, mix the tablespoons of all-purpose flour with the 2 cups of milk. Mix well to avoid any lumps.
5. Place milk and flour mix into the blender and add the cooked corn kernels with the broth. Process the soup until smooth. Return pureed soup to the saucepan and simmer over medium heat until it’s hot and the soup thickens, about 5 more minutes. Stir soup to avoid sticking to the pan. It should have a thick consistency, if it is too thick for you, add a little more milk as needed. Season with salt and pepper to taste.
6. Serve soup in bowls and garnish with the Poblano peppers, the reserved corn kernels, and cubes of cheese. You can also add a drizzle of Mexican cream or heavy cream.
What is your favorite way to eat sweet corn?