Soups

Sopa escaldada (corn and milk soup)

Sopa escaldada is a mild, creamy soup of corn cooked in milk, with onion and butter. Simple and comforting, it is served at dinner or as a starter.

Ingredients

360 kcal per serving

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

If you are using cracked white corn, soak it overnight then cook it for 40 minutes in water. If you are using cobs, strip the kernels.
In a large saucepan, melt the butter and cook the thinly sliced onion for 5 minutes without browning it.
Add the corn and the milk, then bring gently to a boil.
Lower the heat and simmer for 20 to 25 minutes, stirring from time to time, until the corn is tender and the soup thickens.
Season with salt, sugar and pepper, then add a little water if the soup is too thick.
Serve hot, sprinkled with parsley if you have some.