Cream of corn soup Recipe

This delicate Cream of Corn Soup is impressible easy to make and is the perfect soul-warming soup. Make this affordable, flavorful, and delightful soup that can be served as a light lunch or as a side dish to complement your favorite Mexican entrees. 

Mexican Corn Soup

This soup is very popular in its canned version in Mexico, and you can buy it at any grocery store made by a very well-known American brand. But, of course, nothing beats the homemade flavor of this Creamy Corn soup. Other cream soups sold in a canned version in Mexico include Poblano Pepper Cream Soup and Squash Flower Creamy Soup.

In This Post

• Mexican Corn Soup
• Frequently Asked Questions About this Recipe.
• How to Make Cream of Corn Soup
• What To Serve With Mexican Corn Soup
• More Mexican Corn and Soup Recipes
• 📖 Recipe
• 💬 Comments

Cream of corn soup is the perfect way to enjoy the last corn of the summer before it’s gone until next year. And if you are reading this in the middle of winter, don't worry; you can make this cream of corn soup with canned corn or frozen corn kernels.

Frequently Asked Questions About this Recipe.

Before I share my recipe, I will answer the questions I usually get about this homemade corn soup recipe.

Where does Mexican corn soup come from?

The exact origins of Mexican corn soup are unclear, but it is a popular dish that is enjoyed throughout Mexico and beyond. Today, there are many variations of this soup all over the country. Most often made with a combination of traditional Mexican ingredients, such as chilies, tomatoes, and herbs, to create a flavorful and satisfying dish.

Since Pre-Hispanic times, corn has been the main ingredient in our gastronomic culture. Corn had played a significant role since 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, in Mexican cuisine, we use corn for tortillas, atole, tamales, soups, stews, pemoles (cookies), and other snacks.

Want a thicker soup?

This soup has a thick consistency, but If you prefer a thicker Mexican corn soup, there are a few things you can do to achieve that consistency. Add more cooked corn to your blender or a little more all-purpose flour to your soup. Ensure you don't add too much flour, or the texture will be more like a paste, and to preserve the corn flavor.  Another option is adding a little bit of heavy cream or sour cream to your soup can help thicken it up and create a creamy texture.

How to store your Mexican corn soup 

First, allow the soup to cool to room temperature before storing it. Once the soup has cooled, transfer it to an airtight container and into your refrigerator. Your soup will last 3-4 days in your refrigerator. If you decide to freeze it, make sure that your soup is adequately stored in a freezer bag or container.  You can freeze the soup for up to 3 months.

When ready to reheat, thaw the soup in the refrigerator overnight (if frozen) or on the counter for a few hours (if refrigerated). Reheat the soup on the stove or microwave until it reaches the desired temperature, stirring occasionally.

How to Make Cream of Corn Soup

JUMP TO FULL INSTRUCTIONS

Ingredients

Here are the ingredients you'll need to make this cream of corn soup recipe:

• Fresh corn (frozen works too)
• Tablespoons of butter
• White onion finely chopped
• Garlic
• Chicken broth (chicken stock or vegetable stock) 
• Milk
• All-purpose flour
• Salt and black pepper

For Serving

• Poblano pepper roasted, cleaned, deveined, and finely chopped
• Queso Fresco 
• Salt and pepper to taste
• Mexican Cream or Heavy cream

DIRECTIONS:

• Pull off the cornhusks from the fresh sweet ears of corn, and remove them. Cut the kernels using a sharp knife; carefully remove only the grains from the corn cobs. (Please check the ingredients list below)
• Melt butter in a large saucepan over medium-low heat. Add onion and garlic. 
• Cook, stirring to avoid sticking to the bottom, until the onion and garlic are softened but not browned, about 5 minutes.
• Increase heat to medium-high; add the corn and the 2 cups of chicken broth, and bring to a simmer. 
• Reduce heat to medium-low and gently simmer for 15 minutes or until corn is tender. Once you cook the corn, remove about ½ cup of kernels with a slotted spoon and reserve for garnishing.
• While the soup simmers, mix the tablespoons of all-purpose flour with the 2 cups of milk. Mix well to avoid any lumps.

Check for the consistency of your Corn Cream Soup

• Place the milk and flour mixture into the blender and add the cooked corn kernels with the broth. 
• Process the soup until smooth. Return pureed soup to the pot and simmer over medium heat until it’s hot, and the soup thickens about five more minutes. Stir soup to avoid sticking to the pan. It should have a thick consistency. Season with salt and pepper to taste.

Garnish your Creamy Corn Soup with Queso Fresco or Panela Cheese

• Serve creamy corn soup in bowls and garnish with Poblano peppers, the reserved corn kernels, and cheese cubes. 
• You can also add a drizzle of Mexican cream or heavy cream. And if you can find Squash Blossoms, use them for garnish.

Garnish your Creamy Corn Soup with Queso Fresco or Panela Cheese

• Serve creamy corn soup in bowls and garnish with Roasted Poblano peppers, reserved corn kernels, and cheese cubes. You can also add a drizzle of Mexican cream or heavy cream. And if you can find Squash Blossoms, use them for garnish.

What is your favorite way to eat sweet corn?

¡Buen provecho!

Mely

What To Serve With Mexican Corn Soup

Serve this soup in a bowl topped with your favorite topping, like poblano peppers, queso fresco, or Mexican crema. Another way is serving cheese-stuffed Quesadillas or Squash blossom quesadillas with it as an accompaniment to Mexican corn soup.

More Mexican Corn and Soup Recipes

And in case you want to know what are the other seven Mexican recipes besides this delicious Cream of corn soup, you can also make using sweet corn here are they: 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.

If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!

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