|1||onion — diced|
|4 cloves of||garlic — crushed|
|1 tsp||chilli powder|
|1 tsp||smoked paprika|
|salt and black pepper|
|750 g||McCain Sweet Corn|
|3 cup||vegetable stock|
|cheddar cheese — for garnish|
|coriander — chopped, for garnish|
|chillies — for garnish|
Heat butter in a large pot over medium heat.
Add onions and allow to caramelise.
Once the onions are browned, add the crushed garlic, chilli powder, cumin, smoked paprika, salt and pepper. Mix well then add the frozen McCain Sweet Corn.
Allow to cook on medium to high heat for 10–12 minutes.
Remove half the corn mixture and add to a blender with the vegetable stock. Blend until smooth.
Return the blended mixture to the pot and add the cream and seasoning.
Garnish with cheese, chopped coriander and chillies, and enjoy!
Recipe by Apriena Jugoo Pummer.