Peruvian Corn Soup is a comforting and flavorful dish inspired by traditional Andean cuisine, where corn plays a central role. Made with sweet corn, vegetables, and often enriched with milk or cream, this soup is naturally creamy without being heavy. It is simple, nourishing, and perfect as a light main course or a warming starter, reflecting the rustic yet vibrant flavors of Peruvian home cooking.
Peruvian Corn Soup
Print RecipeIngredients
- 1 Piece corn cob
- 1 Piece onion
- 1 Piece tomato
- 1 Piece potato
- 2 Piece garlic cloves
- 2 Tea spoon (tsp) sweet paprika grounded
- 2 Piece chili
- 2 Table spoon (tbsp) olive oil
- 2 Table spoon (tbsp) rice
- 1 Table spoon (tbsp) parsely, chopped
- 1 Tea spoon (tsp) marjoram, chopped
- 2 Table spoon (tbsp) sour cream
Instructions
This is a very taste traditional peruvian corn soup a bit hot. First chop the onion and garic and simmer on oil once getting browned add the chopped potato and remove from heat. Mix the sweet paprika and pour enough water approx 1 liter. Cut the corn cob into 2 cm circles and add to soup with tomato and other herbs and rice. Cook it approx 15-20 minutes. Before serving stir the 2 tablespoon sour cram into soup.
