A smoky Mexican-style sweetcorn soup that's perfect for cold winter evenings

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A smoky Mexican-style sweetcorn soup that's perfect for cold winter evenings
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Inspired by the smoky, sweet flavours of Mexican street corn, this easy sweetcorn soup recipe is perfect for chilly days. It's also completely plant-based.

A good bowl of soup can be a cure-all for cold winter days and busy weeks. This sweetcorn soup is just that - a cheering bowl with Mexican influence that brings spice and freshness in spades.In her book, Bescow says: "Inspired by the smoky, sweet flavours of Mexican street corn, this soup is packed with the fresh taste of limes.

This freshness brings out the naturally buttery flavour of sweetcorn – either tinned or frozen works well for this recipe."Heat the oil, onion, chill and red pepper in a large pan over a medium heat for 4–5 minutes until the onion begins to soften. Stir in the garlic and smoked paprika and cook for a further 2 minutes.Pour in the sweetcorn, coconut milk and stock and bring to the boil, then simmer over a low-medium heat for 20 minutes.Remove from the heat, then ladle half of the soup into a high-powered blender jug and blitz until smooth, then return it to the pan and stir back through.Scatter in the lime zest and stir in the lime juice, then season to taste with a pinch of smoked sea salt. Ladle into warmed bowls and serve scattered with the spring onion and coriander.To ramp up the hot smoked chilli flavour, add 1 teaspoon chipotle paste along with the garlic and smoked paprika.Introducing the cheese board twist you never knew existed

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