Prep 20 mins
Cook 30 mins
This recipe is from a Mexican cookbook but Australian produced so our cup size is 250ml and our tablespoon size is 20ml.
- Preheat a BBQ or grill.
- Remove the husks and silk from the corn cobs and cook on the BBQ or grill for about 10 minutes, turning frequently, until roasted and slightly blackened.
- Cool, then cut the kernels from the cobs with a small sharp knife. (Hold the cobs vertically on a chopping board and run the knife down the sides of the cobs).
- Cut the capsicum into quarters. Discard the seeds and membrane and cook under the grill or on the BBQ until the skin has blackened and blistered.
- Remove from the heat and place in a plastic bag to cool. Peel away the skin and finely chop the flesh.
- Heat the oil in a large pan and cook the onion for 5 minutes, or until very soft and lightly golden.
- Add the garlic and cook for 1 minute.
- Add the corn kernels, capsicum and chicken stock to the pan, bring to the boil, reduce the heat and simmer, partially covered, for about 20 minutes.
- Cool the soup slightly then puree half of it in a blender or food processor until the mixture is fairly smooth.
- Transfer all the soup to a clean pan to heat through (do not boil).
- Just before serving, stir through the lime juice and the coriander leaves.
Outstanding! This soup was so yummy that our entire lunch guests wanted to take home the recipe. The flavours all combined well and the texture was wonderful. I pureed everything due to the lack of time and I only served the coriander as a garnish because some people were not very keen on coriander. Overall it's an impressive soup. Thank you Jewelies.