Mexican Street Corn Soup
Corn is a staple in Mexico, often referred to as “Elote.” In this recipe, we roast the corn until golden and slightly crispy to bring out a charred note. This soup is super easy to make and looks like liquid sunshine! The key is serving it with delicious toppings that make it exceptional.
Takes 45 minutes
Serves 6
Ingredients
- 1 tbsp oil
- 600 g sweet corn (from tin)
- 1 onion
- 350 g potato
- 2 cloves garlic
- 900 ml veg stock
- 1/2 lime juice
- 1 green chilli
- 1 tsp smoked paprika
- 1 tbsp ground cumin
- 100 g cashew nuts
- 600 ml water
- salt and pepper to taste
Garnish
- Coconut or soy yogurt (natural flavour)
- 1 red chilli diced
- Small handful of fresh coriander
- Lime wedges
- Pickled red onion
- Toasted bread
Instructions
- Preheat the oven to 250°C.
- Drain the sweet corn and allow it to dry. Divide the corn between two baking trays and bake for 15-20 minutes until lightly golden. Set aside 50g (approximately 4 tbsp) for garnish.
- Peel and finely dice the onion and garlic. Finely chop the chilli and cut the potato into small pieces. Boil the kettle and, once boiled, cover the cashew nuts in boiling water and leave to soak for 10 minutes.
- Heat a large saucepan over high heat and add the oil. Once hot, add the onion and fry for 4-5 minutes until it begins to turn golden. Add the garlic, chilli, potato, 2 tbsp of vegetable stock, and a pinch of salt. Mix well, cover with a lid, and leave to sweat for 5 minutes.
- Remove the lid and give the mixture a good stir.
- Drain and rinse the cashew nuts, then add them to the saucepan along with the spices. Mix well and cook for 2-3 minutes. Add the vegetable stock, baked corn, and water, then bring to a boil. Reduce to a simmer and cook for 10 minutes, stirring occasionally.
- Using a stick blender or immersion blender, blend until smooth. If it’s too thick, add a little more water until you achieve the desired consistency. Taste and adjust the seasoning with salt, pepper, and the lime juice.
- Once you’re happy with the seasoning, divide the soup between 4 bowls. Garnish with the charred corn, pickled red onion, yogurt, chilli slices, and lime wedges. Serve with toasted bread and enjoy!