Fiesta Corn Soup with Charred Corn Salsa

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    36mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    641

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 Jan 12, 2022

Ingredients

  • Scallion icon
    Scallion
    3
  • Avocado icon
    Avocado
    3
  • Fresh chili icon
    Fresh chili
    1
  • Cilantro icon
    Cilantro
    1 handful
  • Lime icon
    Lime
    2
  • Shallot icon
    Shallot
    2
  • Garlic clove icon
    Garlic clove
    2
  • Chipotle peppers in adobo sauce icon
    Chipotle peppers in adobo sauce
    15 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    25 g
  • Chicken stock icon
    Chicken stock
    1 L
  • Corn kernels icon
    Corn kernels
    500 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    1 teaspoon
  • Black pepper icon
    Black pepper
    as needed
  • Ear of corn icon
    Ear of corn
    4
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    1 pinch
  • Fresh salsa icon
    Fresh salsa
    as needed
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Cheese icon
    Cheese
    as needed
  • Corn chips icon
    Corn chips
    as needed
  • Sour cream icon
    Sour cream
    as needed

Tools

  • 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. Chop with MC on - 4 sec, speed 4
  4. Scrape down sides of TM5 bowl
  5. Sauté - 5 min, Varoma, speed 2
  6. Then add chicken stock and corn kernels to the soup
  7. Season with salt & pepper
  8. Cook - 20 min, 100°C, speed 2, then let cool slightly
  9. Purée with MC on - 1 min, speed 8, then set aside
  10. 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
  11. Cut corn from cob horizontally and set aside to cool slightly
  12. Combine corn with all remaining ingredients in a large non reactive bowl and toss gently
  13. Divide soup between 4 large serving bowls
  14. Top 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!
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