CookEat Recipe
Corn and Queso Fresco Soup
Corn and onion simmer with chipotle peppers in adobo. Avocado and queso fresco finish this very spicy soup, with lime served alongside.
Method
Steps
Step 1
Use sweetcorn kernels, pasteurized queso fresco and 180 g canned chipotle peppers in adobo, chopped; this makes a very spicy soup. Chop onion, crumble cheese and cut washed limes into wedges.
Step 2
Heat olive oil in a 3 litre saucepan over medium heat. Cook onion and corn for 5 minutes. Add chipotle and 1100 ml water once; bring to a boil and simmer gently for 15 minutes until onion and corn are tender.
Step 3
Peel, stone and dice avocado. Remove soup from heat and fold in avocado and half the queso fresco. Divide into four bowls and top with remaining cheese. Serve with lime wedges.
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Cooked 6 times