Brazilian Cream of Corn Soup (Creme de Milho Verde)

This soup is super easy and fast to make, and delicious. Use fresh corn for best results.

Serves: 4Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 2 cups sweet corn kernels, divided
  • 2 cups milk
  • 1 cup vegetable stock
  • 2 Tbsp. butter
  • 1⁄2 cup diced onion
  • 2 Tbsp. cornstarch
  • 1⁄3 cup grated Monterey Jack cheese
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper


  • Place all but 1⁄4 cup of the corn kernels, milk, and stock in a blender and pulse to combine.
  • Heat the butter in a large saucepan over medium heat and sauté the onion until soft, about 5 to 8 minutes. Stir in the cornstarch and cook for 1 minute. Add the corn/milk mixture and cook, stirring, until soup thickens and turns creamy.
  • Add the cheese, salt, and pepper and stir over low heat until cheese is melted. Serve soup garnished with the reserved corn kernels.