Cream of Corn

Irresistible Corn Cream Recipe

Hello! Let's prepare together one of my favorite and most comforting homemade soups. This corn cream is smooth, sweet, and has that loving touch we all need at the table; it's perfect for starting a meal on the right foot without complicating our lives in the kitchen.

Preparation time

Getting organized is key to enjoying cooking, so here's the time breakdown so nothing takes you by surprise:

• Preparation: 5 minutes
• Cooking: 20 minutes
• Total: 25 minutes
• Servings: 4 people
• Difficulty: Easy

Ingredients

To achieve that authentic and deep flavor, we need good ingredients. Here's the list of what we're going to use today:

• 500 g canned corn kernels (drained weight)
• 1 liter chicken broth
• 250 ml cooking cream (heavy cream)
• 1 medium white onion
• 2 cloves of garlic
• 70 g unsalted butter
• Salt to taste
• Ground black pepper to taste
• Croutons (Optional)
• Fresh chopped parsley (Optional)

For decorating

• A few reserved corn kernels
• Thin strips of poblano chile roast (Optional)

If you don't find canned corn in your pantry, you can use fresh shelled corn. In that case, remember that if you use raw corn, the cooking time will increase by about 15 or 20 extra minutes to ensure the kernels are tender before blending. If you're looking for a different side dish, the corn bread is a classic that further highlights the star ingredient.

Utensils we will use

We don't need sophisticated equipment, with the basics you have in your drawers it will turn out perfect:

• A medium pot with a thick bottom
• Cutting board
• Chef's knife or utility knife
• Wooden spoon or silicone spatula
• Hand blender (immersion blender) or stand blender
• Fine sieve (optional, if you like a very smooth texture)

Preparation

1. Vegetable preparation (Mise en place)

   The first thing is to have everything ready so you don't rush. We are going to prepare the aromatic base.

   • Peel the onion and cut it into medium cubes (brunoise). They don't need to be perfect because we will blend everything later.
   • Peel the garlic cloves and chop them finely or slice them.
   • Open the can of corn and drain the liquid. Reserve a tablespoon of kernels for the final decoration.
2. Peel the onion and cut it into medium cubes (brunoise). They don't need to be perfect because we will blend everything later.
3. Peel the garlic cloves and chop them finely or slice them.
4. Open the can of corn and drain the liquid. Reserve a tablespoon of kernels for the final decoration.

5. Initial Sauté

   The secret to a good cream is in this step. Don't rush here.

   • Place the pot over medium heat and add the butter. Let it melt gently without burning.
   • Add the chopped onion and a pinch of salt. The salt helps the onion sweat and release its juices faster.
   • Cook, stirring occasionally, until the onion is transparent and tender, about 4 or 5 minutes.
   • Add the minced garlic and cook one more minute, just until it starts to smell good, being careful not to brown it too much because it will become bitter.
6. Place the pot over medium heat and add the butter. Let it melt gently without burning.
7. Add the chopped onion and a pinch of salt. The salt helps the onion sweat and release its juices faster.
8. Cook, stirring occasionally, until the onion is transparent and tender, about 4 or 5 minutes.
9. Add the minced garlic and cook one more minute, just until it starts to smell good, being careful not to brown it too much because it will become bitter.

10. Base Cooking

    Now we are going to integrate the body of our cream.

    • Add the drained corn kernels to the pot and sauté them along with the onion and garlic for 2 minutes. This intensifies the corn flavor.
    • Pour in the chicken broth. If you prefer a vegetarian version, vegetable broth works very well, although chicken broth gives it a traditional body.
    • Increase the heat until it comes to a boil.
    • Once it boils, reduce the heat to medium-low, partially cover, and let it cook for 20 minutes. We want the flavors to blend and the corn to be very soft.
11. Add the drained corn kernels to the pot and sauté them along with the onion and garlic for 2 minutes. This intensifies the corn flavor.
12. Pour in the chicken broth. If you prefer a vegetarian version, vegetable broth works very well, although chicken broth gives it a traditional body.
13. Increase the heat until it comes to a boil.
14. Once it boils, reduce the heat to medium-low, partially cover, and let it cook for 20 minutes. We want the flavors to blend and the corn to be very soft.

15. Creaminess and Blending

    The time has come to transform this soup into a silky cream.

    • Remove the pot from the heat for a moment for safety.
    • Add the cooking cream (heavy cream). Doing this off the heat prevents thermal shock from curdling the cream if it boils too vigorously.
    • With an immersion blender, blend everything inside the same pot. Do it patiently until you get a homogeneous texture.
    • If using a stand blender: wait for the mixture to cool down a bit, blend in batches, and be very careful with the steam; remove the central cap from the lid and cover it with a folded cloth.
16. Remove the pot from the heat for a moment for safety.
17. Add the cooking cream (heavy cream). Doing this off the heat prevents thermal shock from curdling the cream if it boils too vigorously.
18. With an immersion blender, blend everything inside the same pot. Do it patiently until you get a homogeneous texture.
19. If using a stand blender: wait for the mixture to cool down a bit, blend in batches, and be very careful with the steam; remove the central cap from the lid and cover it with a folded cloth.

20. Final Adjustment and Seasoning

    Every ear of corn is different and has a distinct sweetness, so you have to taste it.

    • Return the cream to very low heat just to bring it back to temperature.
    • Taste the cream. Add salt and freshly ground black pepper to taste.
    • If it feels too thick, you can add a splash more broth or milk. If you like it very fine, this is the time to pass it through a sieve, although I love to feel the corn fiber.
21. Return the cream to very low heat just to bring it back to temperature.
22. Taste the cream. Add salt and freshly ground black pepper to taste.
23. If it feels too thick, you can add a splash more broth or milk. If you like it very fine, this is the time to pass it through a sieve, although I love to feel the corn fiber.

To finish and serve

Serve the cream piping hot in deep plates or individual bowls. Just before serving, decorate with the corn kernels we reserved at the beginning, croutons to give it that essential crunchy touch and, if you like, a little fresh parsley or some poblano strips. If you have leftover corn, you can use it to prepare some gratin esquites the next day. Serve it with a good piece of bread and enjoy the warmth of this dish.

Nutritional Information

• Calories: 466 kcal
• Proteins: 10 g
• Fats: 32 g
• Carbohydrates: 38 g
• Fiber: 4 g

Values are approximate estimates per serving and may vary depending on the brands of products used.

5 keys to make it perfect

Sometimes small details make a big difference between a normal cream and a spectacular one. Here are my secrets:

1. The sofrito is the base: Never skip the step of properly sautéing the onion in butter. If you leave it raw, the cream will have a pungent and unpleasant taste. We want sweetness and transparency.
2. Control the cream's temperature: The fat in cream is delicate. If you boil it vigorously, it can separate and leave a greasy texture. Always add it at the end or cook over very low heat once incorporated.
3. Texture is personal: If you have demanding guests, straining the cream (sifting) makes it much more elegant and refined on the palate. For everyday use, leaving it unstrained provides more fiber and a more rustic, homemade feel. If you like to experiment with textures, I recommend trying this zucchini and corn cream that combines two delicious worlds.
4. Enhance the corn flavor: If you use fresh corn, don't throw away the cob (the peeled ear). Cook it in the broth first; the «bone» of the corn releases an incredible milky and sweet flavor that will elevate your cream to the next level.
5. Sweet-savory balance: Corn is naturally sweet. Make sure to use enough black pepper and perhaps a touch of salty cheese at the end to balance it out so it doesn't taste like a dessert.

When is it ideal to enjoy it?

This corn cream is a wonderful wildcard. It is ideal for cold autumn or winter nights, when the body craves something hot and substantial that hugs the stomach. It also works perfectly as an elegant starter at a celebration or Christmas dinner, served in smaller portions.

I love preparing it for Sunday family lunches because it yields a lot and is liked by both children and grandparents for its mild and sweet flavor. If you want to complete the menu with something homemade, some herb rolls freshly baked are the never-fail accompaniment for dipping.

Comparison table

Sometimes we get confused among so many delicious options that our gastronomy offers. Here I help you differentiate this cream from other similar ones so you know exactly what you are going to cook.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how this cream turned out for you, if you added any spicy touch, or if you served it with something special. Leave your comment and share your own little tricks so we can all learn together!

Culinary glossary

So you don't have any doubts, here I explain some terms we used today:

• Elote: Name given to a fresh ear of corn in Mexico and Central America. It is the soul of this dish.
• Sofrito: A technique of cooking ingredients (generally onion, garlic, tomato) over low heat in fat (oil or butter) so they release their flavor and serve as a base.
• Brunoise: Cutting vegetables into small, regular cubes, approximately 2 to 3 mm per side.
• Plating: The act of placing food on the serving plate aesthetically and neatly before serving.
• Croutons: Small pieces of bread, usually fried or toasted, that are added to soups and creams to provide a crunchy texture (also called croutons).
• Sweated: To cook a food in fat over low heat until it softens without browning or burning.