Inspired by the traditional Mexican street food, elate, this Mexican Street Corn Soup has all of the flavours of the grilled corn dish in a creamy and spicy soup. Topped with crumbled reduced-fat feta cheese, this recipe is low on calories but packs a flavour punch!
Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Fry the onion, red pepper, green chilli and garlic for 5 minutes until soft.
Add the potato, chilli powder, 350g of sweetcorn, stock and lime juice. Bring to the boil and then turn down the heat, cover and simmer for 20 minutes, until the potato is soft.
Add 50g of the reduced-fat feta, then use a stick blender or food processor to blitz the soup until smooth.
Add the remainder of the sweetcorn and season to taste with salt and pepper. Serve with the remaining feta cheese and a sprinkling of coriander on top. (You can cool and freeze the soup for another day, leaving off the garnish till you’re ready to defrost and reheat.)
About the chef
Kate Allinson & Kay Featherstone
Record-breaking bestselling authors Kate Allinson and Kay Featherstone are the creators of Pinch of Nom, a food blog with the aim of teaching people how to cook. Pinch of Nom is the UK's most visited food blog with an active and engaged online community of over 1.5 million followers. Their first book, Pinch of Nom, was the fastest-selling cookbook of all time. The pair once owned a restaurant together on the Wirral, where Kate was head chef, and today they continue to share healthy, slimming recipes on their huge online platform. Pinch of Nom Quick & Easy is their third cookbook.