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RECIPE: Sweet corn bisque

In Mexico, maize is not just a staple, it is a deep cultural symbol intrinsic to daily life. Whether eaten straight off the cob (elote style, grilled and covered in lime juice, chilli and cheese) or turned into tortillas, its versatility is loved and celebrated. *I’m partial to huitlacoche, a fungus that grows on the ears of corn. 


Here we borrow a recipe for sweet corn bisque from the JW Marriott Cancun Resort & Spa that showcases corn in all its glory.




10 oz Sweet corn kernels

8oz Heavy cream

8 oz Milk

4 oz White wine

1 oz Turmeric

1 oz Cumin seed

1 oz Coriander seed, ground

3 oz Carrot, diced

3 oz Celery, diced

3 oz Yellow onion, diced

2 oz Garlic, chopped

10 oz Chicken stock

1 oz Red chilli oil

2 oz Honey

1 oz Brown sugar

1.5 oz Apple cider vinegar

2 oz Cilantro

3 oz Sour Cream

Salt and pepper



  1. Sauté the vegetables until the onion is translucent.
  2. Deglaze with white wine and reduce by half
  3. Add heavy cream, chicken stock, coriander and cumin seeds, and turmeric.
  4. Blend until smooth and season with salt and pepper, strain through cheesecloth.
  5. Garnish with sour cream, red chilli oil, sautéed corn kernels and cilantro leaves.


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Published: 5 July 2021

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