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–+ servings
Sweetcorn Soup with Lime and Chili

Creamy Corn Soup with Lime, Chili and Baked Tortilla

Razvan Stupar
The little ones favorite dish.
4.77 from 51 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 28 minutes
Course Soup
Cuisine American, Mexican
Servings 4 people

Ingredients
 
 

  • 800 g sweet corn
  • 1 onion
  • 2 potatoes
  • 150 ml heavy cream
  • 1 lime
  • 15 ml oil
  • sea salt flakes
  • pepper

Baked Tortilla

Instructions
 

  • Peel and slice the onions and potatoes, then sauté in a little oil. Add the corn, salt, and pepper and about 2 liters of water.
  • Once the potatoes and corn are cooked, add the lime juice and the heavy cream. Blend everything together, then strain it through a fine sieve.
  • Cut the tortilla into triangles and drizzle with a little olive oil. Place them on a baking sheet and bake in a hot preheated oven.
  • When they start to turn golden brown, take them out and sprinkle the Cajun spice mixture on top.

Notes

Sweetcorn Soup with Lime and Chili
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