Creamy Corn Soup
6 servings
30 minutes
Creamy corn soup is a cozy dish from Mexican cuisine that combines the rich flavor of fresh corn with a delicate creamy texture. The tradition of making corn soups dates back to ancient times when the Aztecs and Mayans used this valuable grain as a staple in their diet. In this recipe, the sweetness of the corn kernels is complemented by buttery softness, while a light saltiness adds depth to the flavor. Serving with corn chips and lime adds zest and freshness, creating a harmonious balance. This soup is perfect for warm family lunches or dinners, providing comfort and warmth from within.
1
Carefully cut the kernels off the corn cobs with a sharp knife — you should have about 10 cups of kernels — and transfer to a blender. Add 2 cups of water and blend until almost smooth, but with a little texture.
- Corn on the cob: 16 pieces
- Coarse salt: to taste
2
In a saucepan, mix corn puree, diced butter, and 4 cups of water. Add salt and cook for about 5 minutes, stirring, until the butter melts and the soup heats up.
- Corn on the cob: 16 pieces
- Butter: 4 tablespoons
- Coarse salt: to taste
3
Serve with corn chips, sprinkled with green onions and garnished with lime wedges.
- Corn chips (tortilla chips): to taste
- Chopped green onion: to taste
- Lime: 1 piece
