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Cream of Corn Soup – Crema de Elote

Cream of Corn Soup - Crema de Elote
Written by Gryphon

Cream of Corn Soup – Crema de Elote is a pure pleasure to eat. The warm thick soup with a slight chili hit is a vegetarian delight. Using simple ingredients such as sweetcorn, cream and a few vegetables creates a beautiful dish. This soup is ideal for anytime of the year and even in a thermos for work. Made in advance, I have stored this in the fridge for a few days in an airtight container.

Cream of Corn Soup - Crema de Elote

Cream of Corn Soup – Crema de Elote

Simple soup dish with a warmth form the poblano chilies with dairy smoothness. Lovely delicate soup.
4.44 from 32 votes
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Course: Soup
Cuisine: Mexican
Keyword: Chili, Dairy, Soup, Vegetables, Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 559kcal



  • Heat the butter in a skillet over moderate heat and saute the onion and garlic until tender but now brown, about 5 minutes.
  • Transfer the mixture to an electric blender or food processor and add the corn and cornstarch mixture.
  • Puree until smooth, scraping down the sides of the blender several times, and transfer to a saucepan.
  • Cook over moderate heat, stirring frequently, until the soup comes to a boil.
  • Stir in the remaining ingredients except the parsley and bring to a simmer, stirring occasionally.
  • Garnish with chopped parsley.


Sodium: 113mg | Sugar: 10g | Fiber: 6g | Potassium: 987mg | Cholesterol: 114mg | Calories: 559kcal | Monounsaturated Fat: 10g | Polyunsaturated Fat: 2g | Saturated Fat: 21g | Fat: 35g | Protein: 14g | Carbohydrates: 56g