Fiesta Corn Soup with Charred Corn Salsa

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
    21mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    643

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 cream or toasted tortilla chips.

Inspired by: https://tenina.com/recipes/fiesta-corn-soup-with-charred-corn-salsa

recipe updated Apr 30, 2020

Ingredients

  • Scallion icon
    Scallion
    3 (about 45 g)
  • Avocado icon
    Avocado
    3 (about 495 g)
  • Fresh chili icon
    Fresh chili
    1 (about 20 g)
  • Cilantro icon
    Cilantro
    ¼ cup (about 7.2 g)
  • Lime icon
    Lime
    2 (about 200 g)
  • Shallot icon
    Shallot
    2 (about 84 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Chipotle peppers in adobo sauce icon
    Chipotle peppers in adobo sauce
    15 g (about ¼)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    25 g (about 1 ⅞ tbsp)
  • Chicken stock icon
    Chicken stock
    1 L (about 1 kg)
  • Corn kernels icon
    Corn kernels
    500 g (about 2 ¾ cups)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Ear of corn icon
    Ear of corn
    4 (about 720 g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Sea salt icon
    Sea salt
    1 pinch (about 0.41 g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Grill
  • kCook icon TM5
  • kCook icon Large serving bowl
  • kCook icon Large mixing bowl
  • kCook icon Work surface
  • kCook icon Tm5 bowl

Step preview

  1. Pre-heat Grill
  2. Add shallot, garlic clove, chipotle peppers in adobo sauce and extra virgin olive oil to the TM5 bowl
  3. Fit TM5 bowl to TM5
  4. Chop - approx 4 sec, speed 4
  5. Scrape down sides of TM5 bowl
  6. Sauté - approx 5 min, varoma, speed 2
  7. Then add chicken stock and corn kernels to the soup
  8. Season with salt & pepper
  9. Cook and let cool - approx 20 min, 100°C, speed 2
  10. Purée then set aside - approx 1 min, speed 8
  11. Then prepare ear of corn with the soup
  12. Grill a clean work surface until browned
  13. Slice carefully with chef's knife
  14. Get a clean large mixing bowl
  15. Transfer content of work surface to large mixing bowl
  16. Add scallion, avocado, fresh chili, cilantro, extra virgin olive oil, sea salt and lime to the large mixing bowl
  17. Toss gently until combined
  18. Divide soup between 4 large serving bowls
  19. Serve
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