There are some vegetables with a naturally high sweeetness level that I struggle with. I have never enjoyed parsnips – the one vegetable I will happily push to the side of a plate and I can only eat sweetcorn in certain ways, either chargrilled or souped.
Although you will never find a parsnip anywhere near my recipe archive, you are now able to find sweetcorn thanks to my latest supper club soup – spiced sweetcorn soup with chipotle and feta. Combining flavours that I love such as smoky spiced heat with salty, crumbly cheese and being able to share them with my supper club guests is always a pleasure. You can read all about the food at served at this event over at Surrey Kitchen.
The spicing from smoky chipotle chilli paste is added once the soup is cooked as is the lime zest and juice to keep the flavours fresh and lively. Chunks of Feta cheese add a cooling note and its salty creaminess works brilliantly well here too. As this soup takes its influence from the flavours of Mexico, you could be really authentic and replace the Feta with queso fresco.
This soup was a hit with last week’s supper club guests along with the spring salad second course of broad beans, asparagus, radishes, rocket and herbed ricotta with a buttermilk dressing. I always start my suppers with a soup, either hot or cold depending on the time of year and will usually follow this with a salad of seasonal flavours and ingredients. Balancing the meal so that everyone still has an appetite for mains and dessert is something I have been learning on my supper club journey over the last two years although I still do have a tendency to splurge when it comes to the pudding. My favourite course to create can often lead to doggy bags ;))
Here are some more ideas of what to do with a glut of sweetcorn:
Black bean & potato salad with a sweetcorn avocado salsa – Fuss Free Flavours
Sweetcorn & coconut cakes with corn cob jelly – Veggie Desserts
Grilled miso butter corn & tofu – Food to Glow
Ham cheese & sweetcorn turnovers – Fab Food 4 All
Minions cornsicles – Elizabeth’s Kitchen Diary
Sweetcorn & carrot fritters – Family Friends Food
Corn spinach polenta triangles – Tin & Thyme