Street Food Style Mexican Corn Soup

Charmaine Lu -
  • 1 tbsp oil
  • 3 x 200g cans of sweetcorn, drained
  • 1 chopped onion
  • 1 cubed potato
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • 900ml veg stock
  • 1 lime, juice only
  • 1 sliced green chilli
  • 60g feta, crumbled
  • Cook the sweetcorn in half the oil for 2 mins, then stir and repeat until golden and slightly charred. Cook for 1 min more, then tip into a bowl. Add the remaining oil to the pan and fry the onion and potato for 4 mins, then add the spices and cook for 2 mins more. Pour in the stock.
  • Add 3 tbsp of the sweetcorn to a small bowl, and tip the rest of the corn into the pan. Simmer for 10 mins, then remove from the heat and add the lime juice. Blitz with a hand blender until smooth and creamy, then season well and serve in bowls topped with the reserved sweetcorn, chilli, feta and some more paprika.
15 mins
4 serving