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Mexican street corn soup

Ingredients

  1. Step 1
  2. Step 2
  3. Step 3
  4. Step 4
  5. Step 5
  6. Step 6
  7. Step 7
  8. Step 8
  9. Step 9
  10. Step 10
Mexican street corn soup
Calories: 312 Carbohydrate: 55 g Protein: 9 g Fat: 9 g
Cook time: 30 minutes Prep time: 15 minutes Total time: 45 minutes Servings: 4

TAGS

Lunch Starter Mexican Fetum Green chilli Lime Mexican food Smoked paprika Soup Sweetcorn Lunch Starter Mexican Fetum Green chilli Lime Mexican food Smoked paprika Soup Sweetcorn Lunch Starter Mexican Fetum Green chilli Lime Mexican food Smoked paprika Soup Sweetcorn

Directions

  1. Step 1 Heat half the oil in a wide, deep saucepan over a medium-high heat. Tip in the sweetcorn, keeping it in a single layer as much as possible. Cook undisturbed for 2 mins so the kernels turn golden on the bottom. Stir, spread out again and repeat until the sweetcorn is golden and charred in spots. Cook for another 1 min, stirring, then tip into a large bowl.
  2. Step 2 Add the remaining oil to the pan and fry the onion and potato for 3-4 mins until slightly softened and pale golden. Add the spices and cook for a further minute, then pour in the stock. Spoon 3 tbsp of the sweetcorn into a small bowl, then add the rest to the pan. Bring to the boil, then reduce the heat to a simmer, cover and cook for 5-10 mins, or until the potato is fully softened.
  3. Step 3 Remove the pan from the heat and squeeze in the lime juice. Blitz using a hand blender (or tip into a blender to do this) until smooth and creamy. Season to taste. Divide the soup between four bowls and top with the reserved sweetcorn, the chilli, lime slices, feta and a sprinkle of paprika.