Fiesta Corn Soup with Charred Corn Salsa

Name: Thermomix recipe: Fiesta Corn Soup with Charred Corn Salsa
Prep time: 5 min
Cook time: 20 min
Ingredients: 2 eschalots,; 2 cloves smoked garlic (or just plain if you cannot source); 15 Grams chipotle chilli in adobo sauce (tinned); 25 Grams Extra Virgin Olive Oil (EVOO); 1 Litre chicken stock liquid; 500 Grams corn, frozen or fresh, kernal weight only; freshly cracked black pepper to taste; 1 Teaspoon pink salt flakes; 4 corn cobs; 2-3 spring onions, sliced; 3 ripe avocado diced; 1 red chilli sliced thinly; 1 Handful coriander/cilantro, roughly chopped; Drizzle Extra Virgin Olive Oil (EVOO) as needed; 1-2 Pinches pink salt flakes to taste; 2 limes, juice only; Garnish with grated cheese, corn chips, sour cream or all of the above!

Make on Fresco

Serves 4 Prep Time 5 minutes Cook Time 20 minutes Rated: Print

A delicious Mexican soup treat, think coriander, think grated cheese, think sour cream....add toppings to taste! Ole.

This is what you could call a summer soup! (‘Summer soup?’ I hear you cry!!) Yes, it is pretty refreshing, light enough for a warmer day, but filling enough for real meal when you add a whack of crusty bread, or crispy baked cheese tortillas...(now you are talking my language!) I had a lot of feedback about this picture when I posted it on social media, so go ahead, follow me on Facebook, Instagram, Pinterest or Twitter, so that you don’t miss the bus next time I post something yummy! You can start the drooling early....and then be patient! If one more person writes ‘recipe’ or dare I capitalise it ‘RECIPE’ on one more pic.....heads will roll....really...

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Need

Fiesta Corn Soup
2 eschalots,
2 cloves smoked garlic (or just plain if you cannot source)
15 Grams chipotle chilli in adobo sauce (tinned)
25 Grams Extra Virgin Olive Oil (EVOO) BUY
1 Litre chicken stock liquid
500 Grams corn, frozen or fresh, kernal weight only
freshly cracked black pepper to taste
1 Teaspoon pink salt flakes BUY
Salsa
4 corn cobs
2-3 spring onions, sliced
3 ripe avocado diced
1 red chilli sliced thinly
1 Handful coriander/cilantro, roughly chopped
Drizzle Extra Virgin Olive Oil (EVOO) as needed BUY
1-2 Pinches pink salt flakes to taste BUY
2 limes, juice only
Garnish with grated cheese, corn chips, sour cream or all of the above!

Do

1: Place eschalots, garlic, chipotle chile and EVOO into Thermomix bowl and chop 4 sec/speed 4.
2: Scrape down sides of bowl and saute 5 min/Varoma/speed 2/MC off.
3: Add stock, corn and seasoning and cook 20 min/100℃/speed 2. Allow to cool slightly before pureeing 1 min/speed 8-9.
4: 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. Cut corn from cob horizontally and set aside to cool slightly.
5: Combine corn with all remaining ingredients in a large non reactive bowl and toss gently.
6: Serve soup in large shallow bowls topped 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!

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!