Crema de Mazorca (Colombian corn cream soup) is a classic preparation from the Colombian Andean region, where tender corn holds a central place in home cooking. Unlike chunky corn soups, this version is fully blended into a smooth cream, with no meat, finished with heavy cream.
It’s a simple, quick recipe, traditionally served as a light main course, with white rice, avocado, and grilled meat.
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Colombian Corn Cream Soup
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Yield: 4
- Category: Soup
- Cuisine: Colombian
Ingredients
- 4 corn cobs, kernels removed
- 5 cups water
- 2 chicken or vegetable bouillon cubes
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons chopped fresh cilantro
- ½ cup cooked white potato, diced
- ½ cup chopped cebolla larga (long green onion)
- 1 cup heavy cream
- Chopped fresh cilantro, to taste, for garnish (optional)
Preparation
- Cook the corn. Put the corn, water, bouillon cubes, garlic, salt, pepper, cilantro, potato, and cebolla larga in a large pot and bring to a boil. Once boiling, reduce the heat to medium-low and simmer for about 4 minutes, or until the corn is tender.
- Blend and finish. Remove from the heat. Blend the soup until smooth and return it to the pot. Add the cream and heat over medium heat for 15 minutes, stirring occasionally.
- Serve. Pour into bowls and, if you like, garnish with chopped fresh cilantro.
Chef’s Tips
- Use good-quality, tender corn for a sweeter flavor and smoother texture.
- Blend the soup thoroughly for a smooth, lump-free cream.
- Adjust the amount of cream depending on how thick you like it.
Traditional Variations
- In Valle del Cauca and Cauca, similar corn cream versions exist, some made with beef ribs and egg instead of being fully blended.
- Some families use whole milk instead of heavy cream for a lighter version.
Traditional Serving Method
Serve hot, as a light main course, with white rice, avocado, and grilled meat.
Recommended Side Dishes
- White rice
- Fresh avocado
- Grilled meat
Did You Know?
Corn is one of the oldest and most widespread ingredients in Colombian Andean cooking, found in both sweet dishes and soups and creams like this one.
Frequently Asked Questions
It's a fully blended cream, with no chunks, unlike other corn soups served with whole or sliced corn.
Yes, though the result will be lighter and less thick than with heavy cream.
No. This version is made with just corn, potato, and aromatics; other regional variants do include beef ribs.
Yes. Refrigerate it within 2 hours of cooking, eat it within 3 to 4 days, and reheat it to a boil before serving.
