Crema de Mazorca

Crema de Mazorca (Creamy Corn Soup) is a comforting Colombian classic. It is easy to make with simple, affordable ingredients like corn, potatoes, onion, and garlic. What makes it truly special is the addition of Crema Centroamericana Tropical, blended into velvety perfection. It is finished with crumbled Tropical Quesito Colombiano on top for the perfect, authentic touch.

Ingredients

• 1-2 teaspoons olive oil
• ½ cup of scallions, chopped
• 1 clove of garlic, minced
• ½ cup of white potato, diced
• 2 cans of corn
• 2 chicken bouillon cubes (or vegetable bouillon)
• ½ teaspoon of salt
• ½ teaspoon of pepper
• 2 tablespoons of fresh cilantro, chopped
• 5 cups of water
• 1 cup Tropical Crema Centroamericana
• Tropical Quesito Colombiano for garnish

Preparation

1. In a large pot, cook the scallions and garlic for about 3 minutes.
2. Add the diced potatoes, corn kernels, 2 bouillon cubes, salt and pepper, cilantro, and 5 cups of water, and bring to a boil.
3. Reduce the heat to medium-low and simmer for about 4 minutes.
4. Remove from the heat and blend the soup in a blender until smooth.
5. Return to the pot and add the Crema Centroamericana and heat over medium heat for 15 minutes, stirring occasionally.
6. Top with crumbled Quesito Colombiano to serve.