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.
Mexican Creamy Corn Soup
There’s something about the mix of sweet corn, soft potatoes, and roasted poblanos that feels so comforting. Crema de Elote is simple, but the flavors come through in a way that makes you want to go back for another bowl.
There’s nothing fancy about this soup, and that’s exactly what makes it good. Crema de Elote is warm, a little sweet from the corn, and just creamy enough without feeling too heavy. It’s the kind of thing I crave on a busy night or when I want something that feels homemade without needing much effort.
Everything comes together in one pot, and the ingredients are easy to keep on hand. If you’ve got corn, some potatoes, and a poblano or two, you’re halfway there!
🩷 xoxo, Ana
How To Make Crema De Elote
It starts with the base: onions and garlic slowly sautéed in a little oil or butter until soft and golden. Just enough to bring out their sweetness. Then you add in the first half of the corn. This step gives the soup that deeper corn flavor once it’s blended.
Let it all cook for a few minutes over medium heat before pouring in chicken broth or stock, a pinch of salt, a little Maseca to help thicken it, and Mexican crema to bring it all together. Keep the heat low and let it simmer gently. It smells amazing at this point! Warm, sweet, and a little nutty from the Maseca.
Add the cooked diced potatoes and roasted poblano peppers. Cook on medium low stirring often. Once everything’s had time to cook and soften, blend the soup until smooth. You can use an immersion blender, regular blender or a food processor. I like it creamy but not too thick, so it still feels light.
Add more corn to give it more depth. That mix of textures, the bite from the corn, and the smoky heat from the poblano chiles, is what makes this feel like more than just a soup!
Serve it warm. I like topping each bowl with crispy tortilla strips for crunch, crumbled cotija cheese and a spoonful of pico de gallo to brighten everything up. It’s the kind of dish you make when you want something cozy, but still fresh.
Ana’s Recipe Tips
Here are just a few of my tips to help your Crema De Elote soup turn out perfectly every time:
- Corn: Fresh or frozen corn both work here. If you’re using frozen, just thaw it before cooking.
- Roasting poblanos: You can roast them directly over a gas flame or under the broiler. Once the skin’s blackened and blistered, peel it off and dice.
- And for the potatoes, Yukon golds hold their shape well but still get tender, so they’re perfect here. You can boil them ahead of time and keep them ready to go when you’re making the soup.
- Maseca: This helps thicken the soup and gives it a slightly earthy flavor. It blends best if you whisk it into the broth while it’s still warm.
Print Recipe:
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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
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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.
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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.
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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.
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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.
How to Store It
Leftovers keep well in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day. Just store it in an airtight container and reheat gently on the stove. If it thickens too much, add a splash of water or stock to loosen it up.
I don’t recommend freezing this one since the texture can get a little weird with the cream and potatoes.