How to make Crema de Choclo

Why cooks start here

Crema de choclo is late-summer corn scraped from the cob and simmered with milk and onion until it is sweet and thick. It is a farmhouse soup of the pampas, not a restaurant puree.

Crema de choclo is a comforting staple from the vast pampas of Argentina, where cornfields stretch to the horizon. This rustic soup captures the essence of late summer when corn is at its sweetest. Traditionally, it's a farmhouse favorite, simmered to perfection with milk and onion, making it a cherished dish for those who work the land. Unlike purées found in restaurants, this soup retains the robust simplicity of its origins. The taste is a gentle harmony of sweetness and warmth, with the corn's natural sugars mingling with the creamy milk. Each bowl is crowned with a rich knob of butter, melting into the thickened soup, and a sprinkle of paprika adds a touch of warmth to the palate. This finishing touch is a nod to its farmhouse roots, ensuring that each bite is as satisfying as the last.