MEXICAN CORN SOUP

Maize, from Spanish: maíz after Taíno mahiz, known in many English-speaking countries as corn, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The Olmec and Mayans cultivated it in numerous varieties throughout Mesoamerica. Beginning about 2500 BC, the crop spread through much of the Americas. After European contact with the Americas in the late 15th and early 16th centuries, explorers and traders carried maize back to Europe and introduced it to other countries.

Serves 4


Ingredients

• 2 tbsp corn oil
• 1 onion, finely chopped
• 1 red pepper, seeded and chopped
• 450 g sweetcorn kernels, thawed if frozen
• 750 ml chicken stock
• 250 ml single cream
• Salt and freshly ground black pepper
• 1/2 red pepper, seeded and cut into small dice, to garnish

Method

1. Heat the oil in a frying pan and sauté the onion and red pepper for about 5 minutes, until soft.
2. Add the sweetcorn and sauté for 2 minutes.
3. Carefully tip the contents of the pan into a food processor or blender.
4. Process until smooth, scraping down the sides and adding a little of the stock, if necessary.
5. Put the mixture into a saucepan and stir in the stock.
6. Season to taste with salt and pepper, bring to a simmer and cook for 5 minutes.
7. Gently stir in the cream. Serve the soup hot or chilled, sprinkled with the diced red pepper. If serving hot, reheat gently after adding the cream, but do not allow the soup to boil.