Sopa de Elote con Rajas (Sweetcorn and Roasted Pepper Soup)
A silky sweetcorn soup with smoky roasted pepper and chilli strips, a creamy bowl that tastes of summer.
- Time40 min
- LevelEasy
- Costabout £1.56 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the grill to high. Grill the whole green peppers for 12 to 15 minutes, turning, until blistered and black in places. Put them in a bowl, cover with a plate for 10 minutes, then peel off the skins, discard the seeds and slice the flesh into thin strips.
14 min - 2
Melt 1 tbsp of the butter in a large pan over a medium heat. Cook the onion for 6 minutes, until soft, then add the garlic, cumin and chilli and cook for 1 minute.
7 min - 3
Add 450 g of the sweetcorn and the stock. Bring to the boil and simmer for 10 minutes.
10 min - 4
Blend the soup until very smooth, then pour it back into the pan. Stir in the cream and heat gently without boiling.
- 5
Melt the rest of the butter in a small pan and fry the remaining sweetcorn with the pepper strips for 4 minutes, until lightly golden.
4 min - 6
Ladle the soup into bowls, spoon the corn and pepper strips on top, add the coriander and serve with lime wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
