Mexican Street Corn Soup with Avocado
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4
- Category: Soups
- Cuisine: Mexican
Description
A sweet and smoky corn soup made with avocado oil and garnished with fresh avo, feta cheese and spicy jalapeños.
Ingredients
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
Instructions
Corn Soup
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.
To Serve
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.
