Fiesta Corn Soup with Charred Corn Salsa

by

Tenina Holder

Posted February 12, 2019 (Last updated January 12, 2022)

Serves

4

Total Time

36mins

Calories

641

A deliciously light soup that’s perfect for lunchtime. Sweet and smokey with a hint of chipotle chili, this soup is perfect for dressing up with a variety of toppings — think coriander, grated cheese, sour crea...

recipe-image
    Ingredients

  • Scallion icon
    Scallion3sliced
  • Avocado icon
    Avocado3ripe, diced
  • Fresh chili icon
    Fresh chili1thinly sliced
  • Cilantro icon
    Cilantro1 handfulcoarsely chopped
  • Lime icon
    Lime2juice of
  • Shallot icon
    Shallot2
  • Garlic clove icon
    Garlic clove2
  • Chipotle peppers in adobo sauce icon
    Chipotle peppers in adobo sauce15 g
  • Extra virgin olive oil icon
    Extra virgin olive oil25 g
  • Chicken stock icon
    Chicken stock1 L
  • Corn kernels icon
    Corn kernels500 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 teaspoon
  • Black pepper icon
    Black pepperas neededfreshly cracked
  • Ear of corn icon
    Ear of corn4
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 pinch
  • Fresh salsa icon
    Fresh salsaas needed
  • Salt & pepper icon
    Salt & pepperas needed
  • Cheese icon
    Cheeseas neededgrated
  • Corn chips icon
    Corn chipsas needed
  • Sour cream icon
    Sour creamas needed
    Method

  • 1. Pre-heat Grill
  • 2. Add shallot, garlic clove, chipotle peppers in adobo sauce and extra virgin olive oil to the TM5 bowl
  • 3. Chop with MC on - 4 sec, speed 4
  • 4. Scrape down sides of TM5 bowl
  • 5. Sauté - 5 min, Varoma, speed 2
  • 6. Then add chicken stock and corn kernels to the soup
  • 7. Season with salt & pepper
  • 8. Cook - 20 min, 100°C, speed 2, then let cool slightly
  • 9. Purée with MC on - 1 min, speed 8, then set aside
  • 10. While the soup is cooking, prepare the salsa, by charring corn cobs over an open flame (gas cooktop or BBQ) turning as needed until well charred and softened
  • 11. Cut corn from cob horizontally and set aside to cool slightly
  • 12. Combine corn with all remaining ingredients in a large non reactive bowl and toss gently
  • 13. Divide soup between 4 large serving bowls
  • 14. Top with as much salsa as you can cope with. We also added some cheese, corn chips and a good ole dollop of sour cream wouldn’t have gone astray!

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