Corn is delicious in every way, a versatile ingredient that serves as the base for countless incredible recipes. Today, we’re making a wonderful creamy corn soup (creme de milho). You can enjoy it however you like: as a standalone meal, a comforting side dish, or even as a spread for toast—the choice is yours!
Ingredients for Creamy Corn Soup:
- 3 ears of corn (or 3 cans of sweet corn, drained);
- 1 tablespoon extra-virgin olive oil;
- 1 yellow onion, finely chopped;
- 2 cloves garlic, minced;
- Juice of half a lime;
- Salt to taste;
- Water (as needed);
- Fresh parsley, chopped for garnish.
How to Make Creamy Corn Soup:
- Start by washing the corn cobs thoroughly.
- Boil them in water with a pinch of salt until tender.
- Let the cobs cool down slightly.
- Using a sharp knife, carefully cut the kernels off the cob from top to bottom.
- Place the corn kernels in a blender and add 2 cups of the reserved cooking water.
- Blend until smooth.
- If the consistency is too thick, add a little more water, then set aside.
- In a saucepan, sauté the onion and garlic in olive oil until golden and fragrant.
- Pour in the corn puree, stir well, and season with salt to taste.
- Let it simmer for about two minutes to meld the flavors.
- Stir in the lime juice and cook for another few minutes over medium-low heat.
- Garnish with fresh parsley before serving.
Fun Facts About Corn:
Corn was traditionally cultivated by Indigenous American peoples in mounds, using a complex system that varied the species planted according to its use. Over time, this method was replaced by monoculture plantations. Following the great voyages of the 15th century and the resulting Columbian Exchange, corn cultivation expanded globally. Today, it is grown and consumed on every continent, ranking only behind wheat and rice in global production.
Traditional, ancient farming methods for corn are still practiced in South America, particularly in remote regions (Source: Wikipedia).
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