Ingredients
- 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
Method
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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