Crema de Elote (Creamy Mexican Sweetcorn Soup)
Sweet, velvety sweetcorn soup blended with a little cream and topped with crisp tortilla strips, smooth, golden and very easy.
Made with Mexican chicken stock (caldo de pollo) and Tostadas and totopos (tortilla chips). Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £2.21 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Melt the butter in a large pot over a medium heat. Cook the onion and celery for 6 minutes until soft but not coloured.
6 min - 2
Add the garlic for 30 seconds, then tip in the sweetcorn and stir for 2 minutes.
2 min - 3
Pour in your ready made caldo de pollo (see the base recipe) and simmer for 12 minutes, until the corn is very tender.
12 min - 4
Blend with a stick blender until completely smooth. Pass through a sieve for a silky finish, then stir in the cream and a pinch of salt. Reheat gently without boiling.
- 5
Serve in warm bowls topped with the crushed tostadas, a pinch of paprika and a squeeze of lime.
Tips
- Reserve a few spoonfuls of whole kernels to stir into the finished soup for texture.
- Sieving after blending gives a restaurant-smooth texture. Press the solids with the back of a ladle.
- A strip of roasted poblano or a few drops of chipotle sauce on top adds a gentle smoky heat.
Storing and freezing
Keeps in the fridge for up to 3 days. Cool within 1 to 2 hours, reheat gently until steaming hot all the way through, and thin with a splash of caldo if needed. It freezes well for up to 2 months before the cream goes in.
Questions
Can I use fresh corn?
Yes. Cut the kernels from 4 fresh cobs and simmer the cobs in the stock for extra flavour, discarding them before blending. Fresh corn will taste sweeter.
Can I make it dairy free?
Yes. Use olive oil instead of butter and stir in 100 ml of coconut cream or leave the cream out. The soup is already naturally creamy from the corn.
Is it suitable for egg and nut allergies?
Yes. There is no egg or nuts in this recipe. Check the label on tostadas if you buy them ready made, as some contain wheat.
More made with mexican chicken stock (caldo de pollo)
Guajolote en Mole Rojo (Turkey in Red Mole)
DFEFNFSopa de Papa (Mexican Potato Soup)
GFDFEFSopa de Fideo con Pollo (Toasted Noodle Soup with Chicken)
DFNFHPSopa Aguada de Fideo (Mexican Noodle Soup)
NFSee every dish made with mexican chicken stock (caldo de pollo)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.