Venezuelan Sweet Corn Soup Recipe

Name: Venezuelan Sweet Corn Soup (Crema de Jojoto)
Prep time: 15 min
Cook time: 50 min
Total time: 85 min
Ingredients: 6 tablespoons butter (90 g); ¾ cup diced onion (120 g); 1 cup leeks, white part only, sliced (100 g); 8 ears of fresh corn, kernels removed (approximately (approximately 4 cups of kernels / 600 g); 5 cups milk (1.2 liters); 1 cup water (240 ml); Coarse sea salt to taste; 1 pinch freshly ground white pepper; 4 sprigs fresh cilantro

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This crema de jojoto is that soup that tastes like Venezuela and has that perfect balance between sweet and savory that characterizes tender corn, with a creamy texture that comforts you without being heavy. It’s ideal as a first course or as a light dinner. And the best part is you don’t have to be a chef for it to turn out divine, and it’s ready in an hour.

A bowl of creamy sopa, inspired by receta de crema de jojoto, is topped with corn and herbs on a blue and white patterned plate with a spoon.

Como miembro del Programa de afiliados de Amazon y otros programas de afiliados, recibo una compensación por los productos vendidos a través de los enlaces de afiliados de esta publicación sin costo para el comprador.

Here you’ll find…

A Caracas Soup
Ingredients
How to Make Venezuelan Crema de Jojoto
FAQs
Other Venezuelan Soups You'll Love
Venezuelan Sweet Corn Soup (Crema de Jojoto)

Three ears of corn, chopped onions, sliced leeks, and fresh cilantro on a wooden cutting board—perfect ingredients for preparing crema de jojoto venezolana, a classic receta venezolana.

A Caracas Soup

I’d been wanting to make this crema de jojoto—which is what we Venezuelans call tender corn on the cob—for a while. I was missing its sweet and savory flavor at the same time and the creaminess of its texture that, without being silky, is divine

Even though it’s made with milk, it’s not a heavy soup, though it is very comforting. And it reminds me of the years I lived in my native Caracas, where it was customary to eat soup as a first course at lunch.

I hope you make it and love it as much as I do.

¡Buen provecho!

Enri

Creamy sopa venezolana with corn, leeks, and a cilantro garnish served in a stainless steel pot.

About the Corn for This Soup

There’s an important difference between corn on the cob in the United States and in Venezuela that affects this recipe. American corn (sweet corn) has softer kernels, with more water content and a sweeter flavor. In contrast, Venezuelan jojoto has firmer kernels, less water, and a less sweet but more intense flavor.
I made this recipe with American corn and it works perfectly. If you use Venezuelan jojoto, you may need to slightly adjust the cooking time (it might need a few more minutes to soften) and perhaps add a little more water or milk to compensate for the lower moisture content of the kernels. The result will be equally delicious, just with a slightly more robust and less sweet flavor.

Ingredients

A pot of creamy yellow sauce with two slices of butter melting on top, just like a traditional crema de jojoto venezolana.

To make this creamy soup you’ll need:

Butter
Onion
Leeks (white part only)
Fresh corn on the cob
Milk
Water
Coarse sea salt
Freshly ground white pepper
Fresh cilantro

For exact quantities and the complete preparation procedure, go to the recipe card at the end of this post.

How to Make Venezuelan Crema de Jojoto

Un cuenco de sopa cremosa con maíz y hierbas en platos azules y blancos con una cuchara al lado.

Sauté the vegetables. Melt the butter and cook the onion with the leeks until they wilt.
Cook with milk. Add the corn kernels, milk, salt and pepper, and cook until it boils. Then add the cilantro and simmer.
Blend until creamy. Let it cool, remove the cilantro and blend until you achieve a smooth and homogeneous consistency.
Finish cooking. Return the mixture to the pot, add more corn kernels and cook a few more minutes. Finish with butter to add shine and flavor.

FAQs

Creamy crema de jojoto garnished with corn and chopped herbs in a decorative bowl, with a spoon on the side—a classic receta venezolana.

Can I make this soup with canned corn?

Technically yes, but the flavor will never be the same as fresh jojoto.

What do I do if it turned out too watery?

Cook uncovered over medium heat for 10-15 minutes to reduce it. You can also blend some additional kernels and add them to thicken naturally.

What do I do if my soup turned out too thick?

Add hot milk little by little while stirring until you reach the desired consistency. Don’t add water because it dilutes the flavor.

Why did my cream curdle or have lumps?

This happens when the milk boils over high heat or isn’t stirred occasionally. Next time keep the heat at medium-low and stir every few minutes. If it already curdled, blend vigorously again.

Bowl of creamy corn soup, a traditional crema de jojoto venezolana, garnished with herbs and served on stacked plates with a spoon on the side.

What do I serve it with?

You can garnish it with finely chopped fresh cilantro, scallions, a drizzle of heavy cream, or diced white cheese like queso palmita. Any of these garnishes makes it look even more appetizing.

How long does it last in the fridge?

It keeps up to 5 days in an airtight container in the refrigerator.

Can I freeze it?

Yes, it freezes perfectly for up to 3 months. When thawing, heat it and blend again to recover the original creamy texture.

Other Venezuelan Soups You’ll Love

Bowl of creamy crema de jojoto venezolana, a classic sweet corn soup, garnished with corn and herbs on blue and white dishes.

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A bowl of creamy crema de jojoto topped with corn and chopped herbs, served on blue and white plates with a spoon.

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Venezuelan Sweet Corn Soup (Crema de Jojoto)

This crema de jojoto is comforting and balanced, with that characteristic sweet-savory flavor of Venezuelan tender corn. It’s made with milk and butter, ready in an hour and a half, and perfect as a first course.

Prep Time15

Cook Time50

Cooling20

Total Time1 25

Servings: people

Calories: 343kcal

Ingredients

6 tablespoons butter 90 g
¾ cup diced onion 120 g
1 cup leeks, white part only, sliced 100 g
8 ears of fresh corn, kernels removed (approximately approximately 4 cups of kernels / 600 g
5 cups milk 1.2 liters
1 cup water 240 ml
Coarse sea salt to taste
1 pinch freshly ground white pepper
4 sprigs fresh cilantro

Instructions

In a pot over medium-low heat, melt 4 tablespoons of butter and sauté the onion and leeks, stirring occasionally, until they wilt, about 10 minutes.
Add the kernels from 7 corn cobs and stir well to integrate with the sofrito.
Add the milk and water, season with salt and pepper, and cook over medium heat stirring occasionally to prevent sticking, until it begins to boil.
Make a bouquet with the cilantro sprigs by tying them with kitchen string.
Lower the heat to low, add the cilantro bouquet and cook covered over low heat for 20 minutes.
Remove from heat and let cool for about 20 minutes. Discard the cilantro bouquet.
In a blender, blend the mixture in batches until you obtain a completely creamy and homogeneous texture.
Return the blended mixture to the pot, add the kernels from the remaining corn cob, and cook covered over medium-low heat for 20 more minutes.
Turn off the heat and add the remaining 2 tablespoons of butter. Stir until completely melted.

Nutrition

Nutrition Facts

Venezuelan Sweet Corn Soup (Crema de Jojoto)

Amount Per Serving

Calories 343 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 11g69%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 55mg18%

Sodium 192mg8%

Potassium 695mg20%

Carbohydrates 36g12%

Fiber 3g13%

Sugar 19g21%

Protein 11g22%

Vitamin A 1241IU25%

Vitamin C 12mg15%

Calcium 272mg27%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Soups

Cuisine: Venezuelan

Diet: Gluten Free

Keyword: how to make venezuelan crema de jojoto, sweet corn soup recipe, Venezuelan crema de jojoto recipe

Notes

Use an immersion blender if you don’t want to wait for it to cool
Keeps 5 days refrigerated in airtight container
When thawing, reheat and blend again for creamy texture

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Author
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Enri

Soy una escritora que cocina o una cocinera que escribe: el orden de los factores de no altera el producto. Desde 2010 hice de SAVOIR FAIRE el lugar donde convergen mis dos pasiones y ahora desarrollo recetas profesionalmente y trabajo como estratega y creadora de contenidos digitales, incluyendo la producción de videos de cocina. Disfruta mis recetas.