Smoky sweetcorn soup

Method

• step 1

  Stand each cob upright on a board and cut down each side to remove the kernels as close to the core as possible. Heat a medium saucepan and add 3 tbsp of oil. As soon as the oil is hot, put the corn kernels into the pan and cook over a high heat for 5-6 minutes, stirring regularly until well browned and sticky on the outside – almost burnt. Scoop out of the pan.

• step 2

  Return the pan to the heat and add another tablespoon of oil. Fry the onion, garlic and finely chopped coriander stalks (keeping the leaves to one side) with the oregano and cumin until the onion is softened and lightly browned. Return the corn to the pan and pour over the chicken stock and add 200ml cold water. Season well and cook for 10-15 minutes until the sweetcorn is very tender, stirring occasionally.

• step 3

  Remove from the heat and blitz with a stick blender until smooth, then pour through a sieve into clean pan and return to the heat. Check the seasoning and add a little extra water if necessary until the soup has the consistency of single cream. Simmer very gently while preparing the salsa.

• step 4

  Cut the tomatoes into quarters and scoop out the seeds. Chop the tomato flesh into small pieces and put in a bowl. Finely chop the red onion and chipotle chilli and add to the tomato. Roughly chop and add the coriander leaves, lime juice and salt. Mix well and stand until needed.

• step 5

  Ladle the soup into warmed bowls, top with a little of the tomato salsa and wenslydale. Put any remaining salsa in a small dish and serve on the side.