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Recipes Quick and Easy

Mark's Sweetcorn Soup

Ingredients
  • 50g Butter
  • 1 White Onion
  • 1 Leek
  • 4 Medium Potatoes
  • 1 Vegetable Stock Cube
  • 500g Frozen Sweetcorn
  • 3 Corn on the Cob

The bars and watering holes of Central American are incredible places. Open plan, laidback affairs with doors swung open to the midday sun in the hopes of catching some non-existent breath of cooling wind. Neon cerveza lights flickering above wooden countertops emblazoned with ice cream ads and chalkboard menus.

These menus are a minefield of equal part tourist traps and incredible local fare. Here is a basic recipe for a soup I had a few times while in Costa Rica, the grilled corn adds great texture while bringing the smoky sweetness up a few notches.

Instructions

Step 1

All ingredients needed.

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Step 2

In a large, heavy bottomed saucepan melt the butter on a medium heat with a small pinch of salt.

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Step 3

Finely dice the leek and the onion, don’t be too worried about precision, it’s going to get blitzed later.

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Step 4

Fry the onion and leek until translucent and sweet.

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Step 5

Peel and finely dice the potatoes.

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Step 6

Add the potato chunks to the pan along with the vegetable stock cube.

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Step 7

Half fill your pot with boiling water and boil the potatoes until you can cut them easily with a knife.

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Step 8

Add the frozen sweetcorn to the boiling water and cook for about two minutes.

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Step 9

Now you can blend the soup with a blender, food processor, soup gun or whatever you can think. Or you can just leave it chunky but I like it smooth.

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Step 10

Once you soup is done, get a griddle pan or frying pan onto a really high heat. The hottest it will go. It should be smoking. Get the extractor fan on and open a window.

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Step 11

Strip your corn cobs down.

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Step 12

Get them on the pan and rotate every few minutes until they take on a golden charred colour and are cooked through. About ten minutes.

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Step 13

Remove the corn from the cob with a sharp knife.

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Step 14

Mix the charred corn through the soup and serve with a little sliced coriander.

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This recipe is an incredible accompaniment to an afternoons light drinking. Or if serving it as part of a meal, try it in a hot glass with a dollop of sour cream on top. It’ll launch you straight to the beaches of the Caribbean. I guarantee.

Written By

Mark O'Brien

Mark O’ Brien is a food writer, photographer and all round culinary enthusiast living and working in Dublin.

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