This creamy corn soup combines the natural sweetness of fresh summer corn with savory notes from queso fresco or cotija cheese. It is thickened with a potato and simmered in milk for a velvety texture without heavy cream. Use fresh corn when in season for best flavor; the result is a comforting, vegetarian and gluten-free soup that highlights simple ingredients.
Creamy Corn Soup with Queso Fresco
I love this soup — it’s at its best when summer corn is at peak sweetness. Even on warm evenings, a bowl of this creamy, lightly spiced soup is soothing and satisfying. The inspiration comes from Crema de Mazorca, a traditional Colombian corn soup from the Andean region, but this version is streamlined for a home kitchen: no heavy cream is used, only milk and a single potato to give body and a silky finish once pureed.
The method is simple: sauté aromatics briefly, simmer corn and diced potato in milk and stock, then puree until smooth. Reserving a few tablespoons of whole corn kernels for garnish adds a pleasant textural contrast. Finish each bowl with crumbled queso fresco or cotija and a sprinkle of fresh cilantro and scallions for brightness. If queso fresco is not available, ricotta salata or a mild feta are workable substitutes.
This soup is a great choice for a meatless main or starter and is naturally gluten free. While you could use frozen corn, fresh corn cut from the cob will deliver the brightest, sweetest flavor. Below is a clear, easy-to-follow recipe and helpful tips for preparing and storing the soup.
Creamy Corn Soup with Queso Fresco
A sweet and savory creamy corn soup made with fresh corn, a potato for thickness, milk and crumbled queso fresco or cotija for topping. Vegetarian and gluten-free.
Yield: 6 servings (about 7 cups) • Serving size: 1 generous cup
Prep: 10 mins • Cook: 25 mins • Total: 35 mins
Ingredients
- 1/2 teaspoon olive oil
- 1/3 cup chopped scallions (plus more for garnish)
- 1 garlic clove, chopped
- 4 cups fresh corn kernels, cut from the cob (about 5 medium ears)
- 1 russet potato (about 6 oz), peeled and diced small
- 4 cups low-fat milk (or your preferred milk)
- 1 chicken or vegetable bouillon cube (or 1 teaspoon concentrated bouillon)
- 2 tablespoons chopped fresh cilantro, divided
- 1 teaspoon kosher salt (or to taste)
- 3 oz crumbled queso fresco or cotija (about 6 tbsp), more to taste
Equipment
- Blender or immersion blender
- Medium heavy pot or Dutch oven
Instructions
- Warm a medium heavy pot or Dutch oven over medium heat.
- Add the olive oil, then sauté the scallions and chopped garlic for about 1 minute until fragrant, taking care not to brown the garlic.
- Add the corn kernels, diced potato, milk, bouillon cube, 1 teaspoon of salt and 1 tablespoon of chopped cilantro. Bring the mixture to a gentle boil.
- Reduce the heat to medium-low, cover, and simmer for about 25 minutes, or until the potatoes are tender, stirring occasionally to prevent sticking.
- Remove the pot from heat and reserve approximately 6 tablespoons of whole corn kernels to use as a garnish.
- Carefully purée the soup in two batches in a blender until very smooth, or use an immersion blender directly in the pot. Return the puréed soup to the pot.
- Taste and adjust seasoning with additional salt and freshly ground black pepper if desired. Warm the soup over low heat for 2–3 minutes while stirring, to bring the flavors together.
- Ladle the soup into bowls. Top each bowl with about 1 tablespoon of the reserved whole corn kernels and 1 tablespoon of crumbled queso fresco or cotija. Finish with remaining chopped cilantro and additional scallions if desired.
Notes and Tips
- Fresh corn delivers the best flavor; cut the kernels off the cob with a sharp knife and scrape the cobs with the back of the knife to release any remaining milk for extra sweetness.
- For a richer soup, substitute part or all of the milk with half-and-half or light cream. For dairy-free, use unsweetened almond or oat milk and choose a dairy-free cheese alternative as a garnish.
- If using frozen corn, thaw and drain well before adding; the soup will be slightly less sweet but still tasty.
- To speed up the process, an immersion blender can purée the soup directly in the pot without transferring hot liquid.
- Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove and add a splash of milk if the soup thickens too much.
- Possible cheese substitutes: ricotta salata, mild feta, or cotija. Add more or less cheese to suit your taste.
Nutrition (per serving)
Calories: 206 • Carbohydrates: 28.5 g • Protein: 11.5 g • Fat: 6.5 g • Fiber: 2 g • Sugar: 14 g • Sodium: approx. 462 mg