Elote Inspired Charred Corn Soup

Creamy, charred corn, feta and jalapeño soup AKA an Elote inspired soup that will rock your world

35 minutes cook

Serves 3

Mia Jacobs

Ingredients

The soup base

375gtinned sweetcorn

5spring onions, whites and light greens

4garlic cloves, whole

2mild jalapeños

1 tincannellini beans (with the liquid)

1 tspchipotle paste

500mlvegetable stock

1lime, juice (to taste)

40gvegan feta

1 tspTajin

to tastesalt

1 tbspolive oil

Toppings

30gvegan feta

1 tbspvegan creme fraiche

to garnishTajin

to garnishslices of fresh jalapeno

to garnishfresh coriander

a handfultortilla chips, crushed

If you’ll been following us for a while you’ll know that Elotes are one of our favourite foods. They’re a Mexican street food snack that are the perfect balance of sweet, spicy, tangy, creamy and savoury. This one is for when the temp drops you need something comforting but FULL of flavour.

Method

Set the grill to 200 degrees. Place the drained corn, spring onions, garlic cloves and jalapeños on a lined baking tray. Drizzle with plenty of olive oil, season with salt and place under the grill for 10 minutes, or until everything is lightly charred and softened.

Heat a medium saucepan over a medium heat. Drizzle in a touch of olive oil, add in the charred veg along with the beans and chipotle. Fry for a minute or so then add in the stock.

Cover and simmer for 5 minutes then add in the feta, Tajin and some lime juice.

Blend until completely smooth, season to taste, then serve topped with all the different garnishes and a handful of crushed tortilla chips.