Corn is one of the staples in Mexico often referred to as “Elote”, here we roast the corn till it goes golden and a little crispy to bring a slight charred note. This is super easy to make and looks a little like liquid sunshine! One of the keys is to serve it with the toppings to really make this soup exceptional!

Mexican Street Corn Soup

Name: Mexican Street Corn Soup
Total time: 45 min
Ingredients: 1 tbsp oil; 600 g sweet corn; 1 onion; 350 g potato; 2 cloves garlic; 900 ml veg stock; 1/2 lime juice; 1 green chilli; 1 tsp smoked paprika; 1 tbsp ground cumin; 100 g cashew nuts; 600 ml water; salt and pepper to taste; Coconut or soy Yogurt natural flavour1 red Chilli dicedSmall handful of fresh CorianderLime wedgesPickled red onionToasted bread

Takes 45 minutes

Serves 6

Ingredients

1 tbsp oil
600 g sweet corn
1 onion
350 g potato
2 cloves garlic
900 ml veg stock
1/2 lime juice
1 green chilli
1 tsp smoked paprika
1 tbsp ground cumin
100 g cashew nuts
600 ml water
salt and pepper to taste

Garnish

Coconut or soy Yogurt natural flavour1 red Chilli dicedSmall handful of fresh CorianderLime wedgesPickled red onionToasted bread

Instructions

Preheat the oven to 250 degrees C
Drain the sweet corn and leave to dry out, divide between 2 baking trays and bake for 15-20 mins until lightly golden. Take a small amount approx 50 grams or 4 tbsp and set aside for garnish.
Peel and finely dice the onion, garlic and finely dice the chilli and cut the potato into small pieces. Boil the kettle and once boil cover the cashew nuts in boiling water and leave to soak for 10 mins.
Heat a large saucepan on high heat and once hot add the oil followed by the onion. Fry to 4-5 mins until it starts to go lightly golden. Add in the garlic, chilli and potato and 2 tbsp of the veg stock and a pinch of salt and mix well and cover with a lid and leave to sweat for 5 mins.
Remove the lid and give it a good stir.
Drain and rinse the cashew nuts and add to the saucepan along with the spices and mix well and cook for 2-3 mins. Add in the veg stock, baked charred corn and the water and bring to a boil. Reduce to a simmer and leave to cook for 10 mins stirring occasionally.
Using a stick blender or immersion blender blend till smooth. If it is too thick add a little more water. You want it thick but not too thick. Taste and adjust the seasoning to your liking by adding more salt, black pepper and some lime juice. Once your happy with the seasoning divide the finished soup between 4 bowls and garnish with the charred corn, pickled onion, yogurt, some chilli slices and lime wedges and enjoy!