MEXICAN STREET CORN SOUP

- METHOD -

Start off by heating some olive oil in a large casserole or dutch oven. Then add in the onion, celery, potato, garlic and Cape Herb and Spice Taco Spice.

Cook this until the onion and celery have softened and the taco spice is fragrant.

Then pour in the stock and bring to a simmer. Cover with a lid and continue to simmer until the potatoes are tender.

Slice 8 corn off the cob and add to the pot along with the cream and coriander. Mix everything together. Cover with a lid and cook until the corn is tender. (about 10-15 minutes)

Then, while the soup is cooking- rub the remaining 2 cobs of corn with a little olive oil and salt. Cook them on the braai or over a pan on very high heat until well charred and cooked through. Cut off the cob and set aside for serving.

Using a stick blender - blend a small amount of soup (about a quarter) to create a creamy and rich texture. Taste for seasoning and adjust accordingly. 

Lastly to serve the soup, ladle into bowls and top it off with some crumbled feta, fresh coriander, jalapeño slices and lots of freshly squeezed lime juice.

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/