Mexican Corn Soup

  • 500 g frozen corn kernels (or a mix of frozen and canned corn, which I used)
  • 1 small red chili, finely diced
  • 1 tbsp oil
  • salt
  • 1 tsp sugar
  • 500 ml water
  • 1 chicken stock cube
  • 100 ml light creme fraiche (15% fat)/Sour Cream
  • 1 tsp each of powdered chili, cayenne and cumin
  • 1 tsp white balsamic vinegar


Fry the corn and the chili in the oil until they're a bit brown. Add sugar and salt. Add the rest of the ingredients, and let simmer for five minutes. Puree with an immersion blender (careful! It's hot!) or in a food processor. Eat!

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