Crema De Elote
This creamy Crema de Elote is a comforting Mexican corn soup made with sweet corn, potatoes, roasted poblanos, and a touch of Mexican crema. Easy to make and full of rich, cozy flavors.
Servings 4 servings
Ingredients
- 1 Tablespoon Corn or Vegetable Oil
- 1 cup chopped white or yellow onion
- 3 cloves garlic chopped
- 4 cups corn kernels, divided. fresh or frozen will work
- 3 cups chicken stock
- 1 ½ teaspoon kosher salt
- 2 cups Mexican cream or heavy cream
- 1 tablespoon Maseca (corn flour)
- 1 ½ cups diced Yukon gold potatoes boiled until barely tender
- 1 cup roasted peeled poblano peppers diced
- crispy corn tortillas and pico de gallo garnish
Instructions
- Start by warming the oil in a large pot. Add the chopped onion, garlic, and 2 cups of the corn. Cook for 3 minutes until everything softens and the onions turn a little golden.1 Tablespoon Corn or Vegetable Oil, 1 cup chopped white or yellow onion, 3 cloves garlic
- Pour in the chicken stock, season with salt, and stir in the crema and Maseca. Keep the heat low and let it simmer for about 10 minutes. Stir often so the bottom doesn’t scorch.
- Take it off the heat and blend everything until super smooth. You can use a countertop blender or an immersion blender—whatever you have. The texture should be creamy but pourable.
- Pour it back into the pot and add the remaining corn, the cooked potatoes, and the roasted poblanos. Let it warm through over medium-low heat. Then it’s ready to serve.
- Top each bowl with a handful of crispy tortilla strips and a spoonful of pico de gallo if you want a bit of extra texture and freshness.