There are few greater pleasures in life than removing sweetcorn from the BBQ, or pot of boiling water, and slathering it in as much butter and cracked black pepper as it can stand, and tucking straight in!

But there is only so much boiled and buttered corn one can take, before the boredom sets in and eyes glaze over, at the sight of yet another corn cob.

When that happens it is time to get creative!

This smooth, soul enriching, sweetcorn soup is just the thing to lift you out of that sweetcorn slump!

This simple soup walks the line between freshness you want in the hot summer and the satisfaction you crave in the cooler autumn evenings! It just so happens, corn is at it’s peak just between the two!

Rich, sweet, creamy sweetcorn cut through with a hit of zesty lime and all topped off with some chorizo beignets for added spicy and crunch! This soup is a tribute to the flavours of summer, while accepting that cooler days are ahead of us dear friends!

So grab a spoon, and fill your bowl! Summer, we salute you!

β€” Al Brady

Sweetcorn Soup 1.png


5 corn on the cob
100g butter
2 onions, diced
500ml chicken stock or vegetable stock
200ml single cream
100ml sour cream
1 lime
salt and pepper

1 Qty chorizo beignets


To prepare the corn:
Strip the husk and silk and trim one end of the cob to produce a flat surface.Stand the corn on the flat end and using a sharp knife cut down the length of the cob at the base of the kernels. Turn the cob and repeat until all kernels have been stripped. Continue with the remaining corn, keeping half a corn cob to one side, for the garnish.

Put the kernels to one side, place the stripped cobs into a sauce pan and cover with the stock*. Bring the stock to the boil, then turn down to a gentle simmer for 15 minutes. Turn off the heat, remove the cobs and reserve the infused stock until needed.

*The chicken stock adds a layer of flavour and richness to our soup but can be replaced with vegetable stock or water if you prefer. Infusing the stock with the cobs allows us to draw out every ounce of flavour from the sweetcorn, to give the flavour of our soup real depth.

Melt the butter in a saucepan, add the finely diced onions and sweat gently, until soft and translucent. Add the sweetcorn kernels and cook with the onions for 4-5 minutes until softened. Add the infused stock to the pan and bring to the boil. Turn down the heat and leave to simmer for 15 minutes.

Pour the contents of the pan into a liquidiser and blend for about 3 minutes. For a super smooth consistency pass the mixture through a fine sieve, or chinois, into a clean saucepan and reserve until ready to serve.

If not using straight away the soup can be stored in the fridge at this stage for up to 2 days or in the freezer for a month.

For the soup garnish:
Prepare the lime sour cream by mixing the sour cream with the zest and juice of a lime, season with salt and pepper. Put to one side.

Lightly oil and season the reserved half corn cob and put under a hot grill.  Turn the corn reguarly until mottled and golden brown. Remove the kernels from the cob with a sharp knife and keep warm.

Cook the chorizo beignets, drain, season and keep warm.

To serve:
When ready to serve, gently reheat the soup and add the single cream and mix well. Taste and adjust the seasoning as necessary.
Warm 4 soup bowls and pour in the hot soup. Drizzle over a little of the lime sour cream. Top with some chorizo beignets and grilled corn. Finish with some fresh coriander and basil.

Grab a spoon and tuck in! Don't be afraid to throw in a few extra beignets! No one will judge you


Look out for cobs with the husk intact. The husk should be green and fresh and with fine, silky like threads underneath. The corn should be tightly packed, plump and smaller at the tips than in the middle (indicating young cobs).

After picking, the sugars in sweetcorn begin to turn to starch, in order to get the best flavour from our corn it must be kept cool and eaten as soon as possible. If you plan on keeping the corn for more than a day, parboil the corn for a minute before refrigerating or freezing.

Ideally we all would like to have fresh corn all the time! But we know that is not realistic! If you can't get your hands on fresh corn cobs but need to satisfy your corn craving, tinned or frozen corn will work in this soup, just as well.