{"id":384032,"date":"2026-01-30T22:15:00","date_gmt":"2026-01-31T03:15:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2026\/01\/26\/receta-de-crema-de-jojoto-venezolana\/"},"modified":"2026-03-14T12:25:18","modified_gmt":"2026-03-14T16:25:18","slug":"venezuelan-crema-de-jojoto-sweet-corn-soup-recipe","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2026\/01\/30\/venezuelan-crema-de-jojoto-sweet-corn-soup-recipe\/","title":{"rendered":"Venezuelan Crema de Jojoto (Sweet Corn Soup) Recipe"},"content":{"rendered":"\n
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This\u00a0crema de jojoto<\/em>\u00a0is 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.<\/p>\n\n\n\n

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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.<\/p>\n\n\n

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As a member of the\u00a0Amazon Affiliate Program<\/a>\u00a0and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/em><\/p>\n\n<\/div>\n\n\t\t\t\t

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  1. A Caracas Soup<\/a>
  2. Ingredients<\/a>
  3. How to Make Venezuelan Crema de Jojoto<\/a>
  4. FAQs<\/a>
  5. Other Venezuelan Soups You'll Love<\/a>
  6. Venezuelan Crema de Jojoto (Sweet Corn Soup) Recipe<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div><\/div>\n\n\n\n
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    \"Three<\/figure>\n\n\n
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    A Caracas Soup<\/em><\/em><\/em><\/h2>\n\n\n\n

    For a while,<\/em> 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.<\/em><\/p>\n\n\n\n

    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.<\/em><\/p>\n\n\n\n

    I hope you make it and love it as much as I do.<\/em><\/p>\n\n\n\n

    \u00a1Buen provecho!<\/em><\/p>\n\n\n\n

    Enri<\/strong><\/em><\/p>\n\n<\/div>\n\n

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    \"Creamy<\/figure>\n\n\n\n
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    About the Corn for This Soup<\/h3><\/div>

    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<\/em> 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<\/em>, 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.<\/p><\/div><\/div>\n<\/div><\/div>\n\n\n\n

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    Ingredients<\/h2>\n\n\n\n
    \"A<\/figure>\n\n\n\n

    To make this creamy soup you’ll need:<\/p>\n\n\n\n