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el salvadoran corn soup recipe

El Salvadoran Corn Soup Recipe

5 from 2 votes
El Salvadoran Corn Soup is a traditional dish made with fresh corn, milk, and aromatic seasonings. It has a creamy, rich texture and is often served with queso fresco, tortillas, or fresh herbs. This comforting soup is perfect for a light meal or as a side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Soup
Cuisine: El Salvador
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ears fresh corn kernels removed (or 3 cups frozen corn)
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups chicken or vegetable broth
  • 1 cup whole milk or heavy cream
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons butter
  • ½ teaspoon paprika optional
  • ½ cup queso fresco or feta cheese crumbled (for garnish)
  • ¼ cup fresh cilantro chopped (for garnish)

Equipment

  • Large pot
  • Blender or immersion blender
  • Wooden spoon
  • Ladle
  • Cutting board
  • Knife

Method
 

Sauté the Aromatics:
  1. In a large pot over medium heat, melt the butter.
  2. Add the diced onion and garlic, and sauté for 2-3 minutes until fragrant and translucent.
Cook the Corn:
  1. Add the fresh (or frozen) corn kernels to the pot.
  2. Stir in cumin, paprika, salt, and black pepper. Cook for another 5 minutes, stirring occasionally.
Simmer the Soup:
  1. Pour in the chicken or vegetable broth and bring to a gentle boil.
  2. Reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to develop.
Blend for a Creamy Texture:
  1. Use an immersion blender to blend the soup until smooth.
  2. If using a regular blender, carefully blend in batches and return to the pot.
Add Milk and Finish Cooking:
  1. Stir in the whole milk or heavy cream. Let it cook for another 5 minutes on low heat.
  2. Taste and adjust seasoning as needed.
Serve and Garnish:
  1. Ladle the soup into bowls and top with crumbled queso fresco and chopped cilantro.
  2. Serve warm with tortillas or bread on the side.

Notes

For a thicker soup, reduce the amount of broth by ½ cup.
Add a touch of lime juice for extra freshness.
If you prefer a chunkier texture, blend only half the soup and leave the rest as is.
You can substitute queso fresco with feta or cotija cheese.
 
el salvadoran corn soup recipe
el salvadoran corn soup recipe