Spicy corn soup
corn on the cob
Step by step
This recipe makes 2 portions of soup.
Peel and chop the shallot. Heat the butter and olive oil in a skillet over medium heat and sauté the onion until soft.
Cut the corn kernels off the cob and add to the skillet. Add garlic, smoked paprika and chilli flakes. Cook until the corn is softened, for about 5 minutes.
Add the corn to the blender. Add steamed potatoes, juice from one lime, jalapeño, vegetable stock, salt and pepper. Put the Blender on the Soup setting and let the programme run. Serve immediately.
Serve with sour cream, jalapeño, crushed tortilla chips, cilantro and chilli flakes.