Salvadorean Corn Soup
A creamy and comforting Salvadoran corn soup made with fresh corn, milk, and seasonings. A traditional dish perfect for a cozy meal.
Ingredients
- 4 ears fresh corn or 3 cups frozen corn kernels
- 4 cups 960ml water or vegetable broth
- 1 cup 240ml whole milk or heavy cream
- 1 small onion diced
- 2 cloves garlic minced
- 1 tablespoon butter or oil
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin optional
- 1/2 teaspoon achiote powder optional, for color
- 1/4 cup fresh cilantro chopped
- 1/2 cup queso fresco or crumbled cotija cheese for topping
- 1 jalapeño or serrano pepper diced (optional for spice)
Instructions
Prepare the Corn:
- Remove kernels from the corn cobs, saving the cobs for extra flavor.
- If using frozen corn, thaw it before cooking.
Sauté Aromatics:
- In a large pot over medium heat, melt butter and sauté onions and garlic for 2-3 minutes until soft.
Simmer the Soup:
- Add corn kernels, water or vegetable broth, salt, black pepper, cumin, and achiote powder.
- Bring to a boil, then reduce heat and let simmer for 20 minutes.
Blend for Creaminess:
- Remove from heat and blend half the soup using an immersion blender or regular blender until smooth.
- Return the blended portion to the pot, creating a creamy texture while keeping some whole corn kernels.
Finish the Soup:
- Stir in milk or heavy cream and let simmer for 5 more minutes without boiling.
- Add jalapeños if using.
Serve & Garnish:
- Remove from heat and stir in fresh cilantro.
- Serve hot, topped with crumbled queso fresco or cotija cheese.
Notes
- For a thicker soup: Add 1 small potato, diced, while simmering, then blend.
- For a dairy-free version: Use coconut milk instead of dairy milk.
- Storage: Store in the fridge for 3-4 days, or freeze for up to 2 months.
- Serving Suggestion: Enjoy with warm tortillas, pupusas, or Salvadoran curtido (fermented slaw).