Lunch · Colombian

Creamy Colombian Corn Soup (Crema de Mazorca)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 24, 2026

This velvety corn soup turns a few simple ingredients into something that tastes like pure comfort. Sweet corn, potato, and a splash of heavy cream get blended smooth, then finished with fresh cilantro. It comes together fast and works as a cozy starter or a light meal.

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Creamy Colombian Corn Soup (Crema de Mazorca)

Why you'll love this

  • Comes together in about 35 minutes.
  • Smooth, creamy, and naturally sweet from the corn.
  • Easy to make vegetarian with one swap.
  • Only a handful of pantry ingredients.

EveryDayMeal recipe

Creamy Colombian Corn Soup (Crema de Mazorca)

Prep
10m
Cook
25m
Total
35m
Serves
4
Level
Easy

Ingredients

  • 4 ears corn on the cob
  • 6 cups water
  • 2 chicken or vegetable bouillon cubes
  • 2 cloves garlic, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons, plus more for garnish fresh cilantro, chopped
  • 1/2 cup potatoes, peeled and diced
  • 1/2 cup scallions, chopped
  • 1 cup heavy cream

Equipment

  • Large pot
  • Blender
  • Knife and cutting board
  • Ladle

Instructions

  1. Cut the corn kernels off the cobs, or leave the ears whole if you prefer to cut them later. Add the corn, water, bouillon cubes, garlic, salt, pepper, cilantro, potatoes, and scallions to a large pot and bring it to a boil over high heat so the flavors start to release.
  2. Lower the heat to medium low and simmer for about 4 minutes, or until the corn and potatoes are tender when pierced with a fork. This keeps the corn sweet instead of starchy.
  3. Take the pot off the heat and let it cool for a few minutes so it is safe to blend. Working in batches, puree the soup in a blender until completely smooth, holding the lid down with a towel to avoid splatters.
  4. Pour the blended soup back into the pot and stir in the heavy cream. Warm over medium heat for about 15 minutes, stirring occasionally, until it is hot and slightly thickened. Do not let it boil hard or the cream can separate.
  5. Ladle into bowls and garnish with extra chopped cilantro and crispy potato sticks for crunch. Serve hot.

Tips from the kitchen

  • If you use frozen corn, about 4 cups of kernels works great. Fresh is sweetest in summer, but frozen organic kernels are perfect in winter.
  • For an extra silky texture, pass the blended soup through a fine mesh strainer before adding the cream.
  • Use vegetable bouillon to keep the soup fully vegetarian.

Estimated nutrition per serving: 320 cal · 6g protein · 30g carbs · 22g fat

Make it your own

  • Stir in a pinch of smoked paprika or a dash of hot sauce for a little warmth.
  • Swap half the cream for whole milk for a lighter soup.
  • Top with crumbled queso fresco and a drizzle of olive oil.

Storing & make-ahead

Let the soup cool, then store in an airtight container in the fridge for up to 3 days. Reheat gently over medium low heat, stirring, and avoid boiling so the cream stays smooth.

Good to know

Can I use frozen corn?
Yes. Use about 4 cups of frozen kernels. No need to thaw first, just add a minute or two to the simmer time.
How do I make it vegetarian?
Use vegetable bouillon cubes instead of chicken. Everything else is already meat free.
Why did my cream separate?
It likely got too hot. Keep the heat at medium and stir occasionally, never letting it reach a hard boil after the cream goes in.
Can I make it ahead?
Yes. Make the base and blend it, then store it and stir in the cream when you reheat for the freshest texture.

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