This crema de jojoto is a smooth Venezuelan sweet corn soup made with milk and butter, ready less than one and a half hour. It has that perfect balance between sweet and savory that characterizes tender corn, with a creamy texture that comforts you without being heavy. It’s naturally gluten-free, and you don’t have to be a chef for it to turn out divine.
It’s ideal as a first course or as a light dinner, with that homey warmth only a good Venezuelan soup can give. A simple dish that transports you straight to a Caracas lunch table.
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A Caracas Soup
For a while, I’d been wanting to make this crema de jojoto, which is what we Venezuelans call tender corn on the cob. 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
Ingredients
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
- 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.
💡 Short on time? Use an immersion blender and skip waiting for the soup to cool before blending.
FAQs
Did You Know?
The corn in this soup has a history nearly 9,000 years old. It was domesticated in south-central Mexico from a wild plant called teosinte, and gradually spread across the rest of the Americas to become one of the region’s most important crops.
Source: Smithsonian Institution.
Other Venezuelan Soups You’ll Love
- Leek and potato soup – Crema de ajo porro
- Split pea soup – Crema de arvejas
- Butternut Squash Soup (Crema de auyama
- Split pea soup with ham (Sopa de arvejas con jamón
- Lentil soup with cilantro (Sopa de lentejas con cilantro)
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Venezuelan Crema de Jojoto (Sweet Corn Soup) Recipe
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 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 6-7 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
Notes
- Nutritional values are approximate and were calculated automatically with WordPress Recipe Maker. They may vary depending on the specific ingredients and brands you use.
- This recipe is naturally gluten-free. Use an immersion blender if you don’t want to wait for it to cool before blending.
- Keeps 5 days refrigerated in an airtight container.
- Freezes for up to 3 months; when thawing, blend again to recover the creamy texture.
- For an extra touch, serve it with a few diced cubes of white queso palmita and a drizzle of heavy cream.
Did you make this recipe?
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