Corn soup is a comforting classic of Latin American cuisine, ideal for cold days or a light dinner. Corn, or tender maize, is the star of this recipe, providing natural sweetness and a creamy texture that wins everyone over. This version, with a touch of cream cheese and fresh cheese, is especially tasty and nutritious.
The secret is to sauté the onion and garlic well in butter to enhance flavor, and not to boil too long to preserve the bright yellow color. If using fresh corn, boil it beforehand for 8 to 10 minutes before removing the kernels. At the end, cream cheese adds richness, while the cube of fresh cheese in the bowl provides a delicious contrast. Garnish with fresh parsley for a touch of color and freshness.
Prep
30 min
Cook
10 min
Servings
4
Calories
150 kcal
Cut the onion and garlic clove, and place in a pot with butter until the onion is cooked. Add the corn, if they make it fresh corn, they have to boil it first for 8 to 10 minutes and then peel it off.
Add water until covered, the broth dehydrated a little pepper and let it cook covered for about 10 minutes.
Remove from heat and once the temperature drops, pass through a mixer or mini mixer. Put it back on the fire for a few more minutes and add the cream cheese.
To serve, place a cube of fresh cheese in the bottom of the bowl, add the corn cream soup and garnish with chopped parsley.
