Sopa de Elote con Crema (Mexican Sweetcorn Soup)

• 1 tbsp Vegetable oil
• 1 medium Yellow onion
• 2 cloves Garlic
• 350 g Sweet corn kernels
• 600 ml Vegetable stock
• 120 ml Mexican crema
• 1 piece Lime
• 40 g Cotija cheese
• 10 g Fresh coriander

1. Warm the vegetable oil in a saucepan over a medium heat. Finely chop the yellow onion and cook for 6 to 8 minutes until soft and translucent. Crush in the garlic and cook for 1 minute until fragrant.
2. Add the sweet corn kernels and stir for 2 minutes to coat in the onion mixture. Pour in the vegetable stock and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the corn is tender.
3. Blend the soup until completely smooth using an immersion blender, or carefully transfer to a blender in batches. Return to a low heat and stir in most of the mexican crema, reserving a little for serving. Keep the soup just below a simmer for 2 to 3 minutes so it stays silky.
4. Finely chop the fresh coriander and crumble the cotija cheese. Squeeze in lime juice a little at a time, tasting as you go, until the soup tastes bright and balanced. Ladle into bowls and finish with the reserved crema, cotija cheese and fresh coriander.

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