A Flavour Fiesta – Mexican Street Corn Soup with Westfalia Fruit Avocado Oil

Words: Crush


There’s nothing better than a belly-warming bowl of soup to snap you out of the winter cold. If you’re tired of the same flavours, a little help from the #AVOEXPERTS and this recipe for Mexican Street Corn Soup with Avocado, will take you from tired to inspired. All you need is a drizzle of Westfalia Fruit Avocado Oil…

Take it from the #AvoExperts

Say avocado and you think Westfalia Fruit, the #AVOEXPERTS. Locally produced avocados are used to create a range of quality avocado products, making it easy to enjoy the goodness of this super fruit all-year round.

Sizzle and sear with their Plain Avocado Oil; the neutral flavour makes it great for tempering bold flavours and the high smoke point means you can achieve golden brown perfection, while using a healthier oil alternative. Infuse zesty flavour into bakes or popcorn with their Lemon Flavoured Avocado Oil. For those who love garlic but don’t want the overwhelming taste, their Garlic Flavoured Oil is the perfect balance of flavour – ideal for finishing off soups. Grill steaks with their Butter Flavoured Avocado Oil – the options are endless!

Westfalia Fruit’s range of Avocado Oils is 100% pure and produced from the flesh of top-quality, ripe avocados – containing only the good stuff like mono-unsaturated fats; vitamins C, E and B; antioxidants, magnesium, potassium, folate, fibre and more. Best of all? It’s totally cholesterol-free, so you can have a happy and healthy heart, without skimping on flavour. Their oils are ideal to use for any cooking method and are available at selected supermarkets countrywide – look out for the colourful bottle tops.

Saturated with healthy fats and full of flavour, Westfalia Fruit offers versatile and nourishing products to stock in your pantry!

Super Avos!

Avocados are considered a superfood and perfect for those who want to follow a plant-based, vegetarian or keto lifestyle. Any time, any place – make sure you always have a bottle of Westfalia Fruit Avocado Oil in your kitchen cupboard. It’s your healthy cooking partner, so add some avocado wholesomeness to your cooking every day.

For extra deliciousness, Westfalia Fruit also has top-quality fresh avocados – ideal for adding to your favourite dishes.


Make this Mexican Street Corn Soup with Avocado

Need winter cooking inspiration? This hearty Mexican Street Corn Soup with Avo is simple to make, brimming with flavour and showcases the versatility of Westfalia’s products.

Inspired by a Mexican street food favourite, Elotes, this comforting soup is filled with charred corn, smoky chipotle chilli and paprika, and of course, Westfalia’s Lemon, and Garlic Flavoured Avocado Oils. Garnish with crumbled feta, coriander, avocado and a drizzle of Westfalia Lemon Flavoured Oil for extra zest. Serve up and savour the flavour!


A sweet and smoky corn soup made with avocado oil and garnished with  feta cheese, fresh avo and spicy jalapeños. 

Serves: 4
Prep time: 15 minutes
Cook time: 45 minutes
Difficulty: easy

Corn Soup

4 sweetcorn on the cob
2 Tbsp (30 ml) Westfalia Lemon Flavoured Avocado Oil
2 Tbsp (30 ml) Westfalia Garlic Flavoured Avocado Oil
1 medium-sized onion, finely chopped
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) chipotle chilli spice
½ tsp (2,5 ml) ground cumin
1 litre chicken/vegetable stock
1 lime, juiced
½ C (125 ml) cream
salt and pepper to taste

To Serve

60 g/4 Tbsp crumbled feta
4 Tbsp (60 ml) reserved charred corn kernels
10 g (small handful) fresh coriander, washed & picked
1 ripe avocado, peeled, pitted and cut into small cubes
1 jalapeño pepper, sliced into rounds (optional)
sprinkle of chipotle chilli spice
drizzle of Westfalia Lemon Flavoured Avocado Oil
1 lime, cut into wedges

Method

Brush the sweetcorn cobs with Westfalia Lemon Flavoured Avocado Oil. Heat a frying pan to hot and chargrill the corn on all sides until well caramelised. Remove from the pan and set aside to cool.

Heat a deep-sided pot and add the Westfalia Garlic Flavoured Avocado Oil. Add the onions and gently sauté until soft and translucent. Add the paprika, chipotle spice and cumin and fry, while stirring, for a minute until fragrant. Pour the stock into the pot and bring to a boil.

Meanwhile, using a sharp knife, cut the corn kernels off the cobs and set aside. Add the cobs to the stock and boil for 10 minutes – this will intensify the flavour of the soup. Remove the cobs and discard.

Reserve about 4 tablespoons of corn kernels for garnish, and add the rest to the pot. Reduce the heat and simmer for 10 minutes. Remove from the heat and add in the lime juice.

Using either a stick or jug blender, blend the soup to the preferred texture and consistency. Add the cream and stir to combine. Taste and adjust the seasoning with salt and pepper.

Divide the soup into 4 serving bowls. Top with the feta, charred corn kernels, picked coriander, cubed avocado, jalapeños (if using), and a light sprinkle of chipotle spice. Finally, garnish with a drizzle of Westfalia Lemon Flavoured Avocado Oil and serve with lime wedges on the side.

For more avocado-filled deliciousness, try these recipes

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