Crema de Mazorca (Colombian Sweet Corn Soup)

No ratings yet

Sweet corn, potato and carrot pressure cooked with tomato, onion and bell pepper and then blended smooth. Half an hour, four servings, and a spoonful of corn kept back gives it texture.

Prep Time10

Cook Time20

Total Time30

Course: Soups

Cuisine: Colombian

Keyword: corn cream, creamy corn soup, sweet corn cream

Servings:

Calories: 197kcal

Author: Angela Giraldo

Ingredients

3 cups sweet corn kernels off the cob
2 cups potato chopped into small cubes
½ cup carrot chopped into small pieces
½ onion or 2 sprigs of scallion finely chopped
1 large tomato finely chopped
½ bouillon cube Maggi or Ricostilla
1 tablespoon red bell pepper chopped
Cilantro to taste
Salt to taste

Instructions

Put the sweet corn, the potato, the carrot, the bouillon cube, the tomato, the onion, the bell pepper, the cilantro and salt to taste in a pressure cooker, with enough water to cover everything.
Cook over medium heat for 20 minutes.
Release the pressure carefully and let it stand. Then blend it for a minute, taking care with the hot liquid: half a jug at a time, with the lid held down.

Notes

Serve it with white rice, which is what the recipe suggests and what a Colombian table does with almost any cream soup. Keep back a quarter cup of the cooked corn before it goes in the blender and stir it back in when you serve. That is the recipe's own note and it is a good one: a completely smooth corn soup loses the thing that makes it corn, and a few whole kernels give it back. Two safety points, neither of which the recipe mentions. Release the pressure slowly, by lifting the valve with a spoon or waiting for it to drop, and never run a pressure cooker under cold water. And blend the hot soup in batches with the lid held down under a folded cloth, because steam in a sealed jug pushes the lid off. A stick blender in the pot avoids the second one entirely.

Nutrition