Corn soup is made by simmering corn kernels, often with the cobs for added flavor, in stock or broth, sometimes finished with cream or milk for a chowder-like richness. It can range from a light, brothy version to a thick, pureed one depending on how much of the corn is blended into the liquid.
Preparations vary by region: in Mexico, esquites and crema de elote flavor the corn with epazote, lime, and cheese; Jamaican corn soup typically adds coconut milk, pigeon peas, and Scotch bonnet pepper; and U.S. versions often use chicken or vegetable broth with cream, onion, and thyme. It is served hot as a starter or light main course, or chilled for a refreshing summer version.