Mexican street corn soup
- Preparation and cooking time
- Serves 4
- 1 tbsp vegetable oil
- 3 x 198g cans sweetcorn, drained
- 1 small onion, chopped
- 1 large potato, peeled and cut into 1cm cubes
- 1 tsp smoked paprika, plus extra to serve
- ½ tsp ground cumin
- 900ml fresh vegetable stock
- 1 lime, ½ juiced, ½ thinly sliced
- 1 green chilli, thinly sliced
- 60g feta, crumbled
- 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.
- 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.
- 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.