Recipes › Sweetcorn › Charred Sweetcorn and Black Bean Soup
Charred Sweetcorn and Black Bean Soup
Sweetcorn cobs are charred directly over the flame or under a hot grill until deeply golden, then the kernels are stripped and simmered with black beans and smoky paprika. It is a bold, satisfying soup that tastes like summer even on the first cool evening of autumn. Serve with thick crusty bread and you have a proper meal.
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Ingredients
- 4 sweetcorn cobs, huskedor 500g frozen sweetcorn kernels, dry-fried in a hot pan until charred
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, crushed
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 400 g tinned black beans, drained and rinsedor tinned kidney beans
- 400 g tinned chopped tomatoes
- 800 ml vegetable stock
- 1 lime, juiced
- 15 g fresh coriander, roughly chopped (optional)
- 1 pinch salt and black pepper
Contains: celery.
Method
- Place the sweetcorn cobs directly over a gas flame on the highest ring, turning with tongs every minute or two, until the kernels are deeply charred and blackened in places — about 8 minutes total. Alternatively, place under a grill set to its highest setting for 10 minutes, turning halfway. Set aside to cool for 5 minutes.About 10 min
- Stand each cob upright on a chopping board and cut downward with a large knife to strip the kernels off. Collect the kernels in a bowl. Scrape the back of the knife along the cob to collect any remaining sweet milky juice and add that to the bowl too.About 3 min
- Warm the olive oil in a large heavy-based saucepan over a medium heat. Add the onion and celery and cook, stirring occasionally, for 7 minutes until soft and translucent. Add the garlic, smoked paprika and cumin and cook for a further 2 minutes, stirring constantly, until fragrant.About 9 min
- Add the charred sweetcorn kernels, black beans, tinned tomatoes and vegetable stock. Stir well to combine, bring to a simmer, then cook uncovered for 15 minutes to let the flavours meld.About 15 min
- Use a ladle to scoop roughly a third of the soup into a blender. Blitz until smooth, then stir back into the pan. This gives the soup a creamy body while keeping plenty of texture. Alternatively use a stick blender and pulse briefly just a few times directly in the pan.About 3 min
- Squeeze in the lime juice, taste and season generously with salt and black pepper. Ladle into bowls and scatter over the fresh coriander if using.
Tips
- The charring is not optional — it is what gives this soup its depth. If you find yourself tempted to skip it, at least dry-fry the kernels in a hot, completely dry frying pan until they colour properly.
- If your cobs are very fresh and sweet, you may need less lime. Taste before you add the full amount.
- This soup thickens considerably on standing. When reheating, add a splash of water or extra stock and stir well.
Ring the changes
- Stir in 100g of frozen peas for the last 2 minutes of cooking for extra sweetness and colour.
- Add a chipotle chilli in adobo sauce, finely chopped, with the garlic for a smoky heat.
Keeping it
Cool completely and store in a sealed container in the fridge for up to 3 days. Freezes well for up to 3 months. Reheat gently on the hob, adding a splash of water if needed.
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