Mexican street corn soup

• vegetable oil↗1 tbsp tbsp
• sweetcorn↗3 x 198g cans cans

  drained

• onion↗1 small

  chopped

• potato↗1 large

  peeled and cut into 1cm cubes

• smoked paprika↗1 tsp tsp

  plus extra to serve

• ground cumin↗½ tsp tsp
• fresh vegetable stock↗900ml ml
• lime↗1

  ½ juiced, ½ thinly sliced

• green chilli↗1

  thinly sliced

• feta↗60g g

  crumbled

Step-by-step instructions

1. 1

   Heat half the oil in a wide, deep saucepan over a medium-high heat. Tip in the sweetcorn, keeping it in a single layer as much as possible. Cook undisturbed for 2 mins so the kernels turn golden on the bottom. Stir, spread out again and repeat until the sweetcorn is golden and charred in spots. Cook for another 1 min, stirring, then tip into a large bowl.

2. 2

   Add the remaining oil to the pan and fry the onion and potato for 3-4 mins until slightly softened and pale golden. Add the spices and cook for a further minute, then pour in the stock. Spoon 3 tbsp of the sweetcorn into a small bowl, then add the rest to the pan. Bring to the boil, then reduce the heat to a simmer, cover and cook for 5-10 mins, or until the potato is fully softened.

3. 3

   Remove the pan from the heat and squeeze in the lime juice. Blitz using a hand blender (or tip into a blender to do this) until smooth and creamy. Season to taste. Divide the soup between four bowls and top with the reserved sweetcorn, the chilli, lime slices, feta and a sprinkle of paprika.