Sopa de Maiz (Mexican Sweetcorn Soup)
- Details
- By Jo Ingleby
If cooking on a barbeque, leave the husk on the sweetcorn to protect and steam while cooking. If using a grill or oven, remove the husk and preheat your appliances well, to allow the corn to char. Cook until it's golden and starting to blacken.
Heat some oil in a large saucepan and fry the onion and celery until caramelised. Add the spices, red chilli, garlic and bay leaves and stir for a few minutes. Add the potato, tinned sweetcorn kernels and stock, then season. Simmer for 20 minutes, stirring occasionally, adding more liquid if the soup starts to dry out. Remove the bay leaves, add coriander and whiz until almost smooth using a hand-blender or liquidiser. The soup should be creamy and have plenty of texture. Finally, stir in the grilled corn from the cob and simmer for 5 minutes. Taste and season well with salt, black pepper and lime juice.
