Soups and Starters Recipes - Smoky Sweet Corn Soup with Lime Butter Recipe

First make the lime butter. In a small bowl beat together the butter, lime rind and juice and the coriander until evenly combined.

Add a little salt and pepper to taste and roll into a log shape. Wrap in foil and refrigerate until required. Strip away the outer leaves of the corn, brush each cob with oil and sprinkle with salt and pepper.

Cook under a preheated grill for 15 minutes, turning frequently until charred on all sides. Remove from the heat and leave to cool slightly.

Heat the remaining oil in a saucepan. Add the onion and garlic and fry for 5 minutes until softened. Add the potato and fry for a further 5 minutes.

Hold the corn cobs vertically and cut downwards to remove the kernels. Add the kernels to the saucepan, together with the stock and milk. Bring to the boil, cover and simmer gently for 30 minutes.

Transfer the soup to a food processor or blender and process until smooth. Return the soup to the pan, add the cayenne and season to taste with salt and pepper.

Heat through gently and serve hot, garnished with thin slices of lime butter.