Surprise your loved ones with a simple but delicious recipe that combines the sweetness of sweet corn with the creamy texture of potatoes and carrots, in addition to the unmistakable flavor of aromatic herbs such as onion, tomato, and cilantro. You don't need to be a kitchen expert to delight everyone with this wonderful cream, as the recipe is easy to follow and provides you with all the necessary tips and tricks to achieve a spectacular result.
The sweet corn cob is also known as elote in other parts, so you can call this soup cream of elote.
Corn is grown in different types of climates, it grows as a tall and thin plant with long leaves, it generates cobs approximately at 6 months, the cob is removed when it is still tender (the plant is still green) or when it is already mature, which generates a hard grain (the plant dries with the cob).
On my parents' farm, corn was usually planted for our own consumption, and I loved helping my parents shuck it by hand, on other occasions we shucked it with a knife, as the cob was too tender and the grains broke when trying to shuck them. We always made arepas de choclo or chocolo or this delicious cream of corn.
When is the best time to add vegetables to the Cream of Corn?
During the preparation of the Cream of Corn, vegetables such as potato, carrot, onion, tomato, and bell pepper are added at the beginning of the cooking process. Put all these ingredients in the pressure cooker along with the sweet corn, the chicken broth cube, the cilantro, and salt to taste. Then, cook over medium heat for 20 minutes.
Tips for the Cream of Corn
To achieve a creamy texture in the Cream of Corn, it is important to blend the cooked mixture of corn and vegetables. Once it has rested, take it to the blender and process for a minute. This will ensure a smooth and pleasant consistency for the cream.
A common mistake for the Cream of Corn is not allowing the mixture to rest before taking it to the blender. Allowing the cooked mixture to rest allows the flavors to combine better and prevents potential burns when handling the hot mixture.
If you love Cream of Corn, I recommend you try Cream of Ahuyama (pumpkin) or Cream of Guatila. Both recipes are also vegetable-based creams and share similar ingredients such as potato, carrot, and broth. These options are ideal to vary and enjoy the richness of Colombian cuisine.
Perfect accompaniment for the Cream of Corn
To fully enjoy this delicious cream, I recommend serving it with white rice. Rice is a classic accompaniment in Colombian cuisine and complements very well the texture and flavor of the Cream of Corn. Don't forget to add some fresh cilantro when serving to enhance the flavor.
We recommend you to prepare: Chicken cream or chicken broth.
- 3 cups of sweet corn (Shucked cob)
- 2 cups of potato (chopped into small cubes)
- ½ cup of carrot chopped into small pieces
- ½ egg onion or 2 sprigs of long onion (finely chopped)
- 1 large tomato (finely chopped)
- ½ cube of Maggie chicken broth or ricostilla
- 1 tablespoon of red bell pepper chopped
- Cilantro to taste
- Salt to taste
- You can reserve ¼ cup of cooked sweet corn, before taking it to the blender, to add to the cream of corn when you are going to serve it.
- In a pressure cooker, we put, the sweet corn, the potatoes, the carrot, the ricostilla or maggie, the tomato, the onion, the bell pepper, the cilantro, the salt to taste and enough water.
- We put it on medium heat for 20 minutes. Let it rest; take it to the blender and process for a minute.
- Accompanied with white rice.