Mexican-style street corn soup
Prep time: 15Total time: 
Mexican-style street corn soup
Prep time: 15Total time: 
Sarah Akhurst
Sarah Akhurst
Ingredients
- 750g sweetcorn (tinned or frozen)
- 2 tbsp rapeseed oil
- 1 onion, finely sliced
- 2 garlic cloves, finely sliced
- ½ tbsp chipotle paste
- 600ml hot vegetable stock (made with 1 stock pot), plus extra (optional)
- 150ml soured cream
- juice of 2 limes and zest of 1
- handful fresh coriander, to serve
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7. If using tinned corn, drain and rub between sheets of paper towel to dry. If using frozen, defrost and dry in the same way. Put the corn in a large roasting tin and drizzle with 1 tablespoon of
the oil. Roast in the oven for 20-25 minutes, or until just starting to char in places. Remove from the oven. -
Meanwhile, heat the remaining oil in a large saucepan and fry the onion and garlic for 6-8 minutes until soft. Add the chipotle paste and cook for a further 2 minutes.
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Reserve some of the roasted corn to garnish, then add the rest to the pan. Add the hot stock, 100ml of the soured cream and the lime juice, then continue to cook for 4-5 minutes. Blitz with a hand blender until smooth – add a little extra stock, if required, for your preferred consistency.
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Divide the soup among four bowls and top each with some of the reserved roasted corn, the remaining soured cream, crumbled feta, lime zest and fresh coriander.
