5 min Prep. | 35 min Cook | 355 cal Per Serve |
Fact:
Did you know, an ear of corn always has an even number of kernal rows?Nutrition Per Serve:
- 1 fresh sweetcorn, cob, husk removed
- 1 tsp of olive oil
- ½ tsp of paprika
- ¼ brown onion, chopped
- ½ garlic clove
- ½ red chilli
- 1 cup of water (tap)
- ½ tsp of stock powder (gluten free, reduced salt)
- ¼ cup of reduced-fat coconut milk (canned)
- 1 pinch of ground black pepper
- ¼ avocado, cubed
- 1 tbsp of corn kernels (frozen), thawed
- ¼ red chilli, finely chopped
- ½ tbsp of fresh coriander, chopped
- ½ tsp of lime (juiced)
- ½ tsp of desiccated coconut
1. Heat a barbeque or grill pan up to high heat.
2. Brush corn with half of the oil and sprinkle with paprika.
3. Place on barbeque and cook for 10-12 minutes or until charred.
4. Cut kernels off the cob.
5. Heat remaining oil in a large saucepan over medium heat.
6. Add onion, garlic and chilli. Cook, stirring for 3-4 minutes or until onion is tender.
7. Add water, stock, coconut milk and corn. Bring to a simmer and cook for 20 minutes. Set soup aside to cool.
8. Pour cooled soup into a tall blender jug. Secure the lid.
9. Blend on a high speed for 20 seconds or until smooth. Season to taste with pepper.
10. Pour pureed soup into a clean pot and bring to a simmer.
11. To make the salsa: In a small bowl combine all remaining ingredients. Season to taste pepper.
12. Serve corn soup in bowl topped with corn salsa.