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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 minutes
Cook Time50 minutes
Cooling20 minutes
Total Time1 hour 25 minutes
Course: Soups
Cuisine: Venezuelan
Diet: Gluten Free
Keyword: how to make venezuelan crema de jojoto, sweet corn soup recipe, Venezuelan crema de jojoto recipe
Servings: 6 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.

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

Nutrition

Calories: 343kcal | Carbohydrates: 36g | Protein: 11g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 192mg | Potassium: 695mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1241IU | Vitamin C: 12mg | Calcium: 272mg | Iron: 1mg