chopped fresh coriander leaves or use parsley or chervil instead
lemon wedges to serve
In This Recipe
Leave the chipotle pepper to soak in a little hot water. Preheat oven to 190 C/ 375F
Shuck the corn and slice off the kernels. Set the cobs aside. to make a broth. Slice the red peppers in two and de-seed.
On a large baking tray, mix the kernels, the peppers, the garlic, the salt and the olive oil – spread out and roast for 25 mins, stirring a couple of times. The corn should be tinged gold in places but don’t over-roast – the kernels should still be succulent. When cool enough to handle, chop the sweet red pepper into small pieces.
While the kernels are roasting, snap the cobs into pieces and place in a saucepan. Cover with 800 ml of water and bring to a simmer. Simmer on a low heat for about 30 minutes.
Sauté the onion in a large saucepan until floppy and slightly golden.
Drain the chipotle pepper, cut in half and remove the seeds to reduce the heat. Chop finely and have a little taste to see how hot it is.
Squeeze the garlic out of their skins and add to the onions in the saucepan, along with the kernels and the chopped red pepper. Stir in the chipotle pepper to your taste – I used the whole one. Or add the smoky paprika and the chilli flakes if not using the chipotle pepper. Add a teaspoon of vegetable bouillon and the crushed cumin seeds
Remove the corn cobs from the water and discard. Tip the corn broth into the saucepan and bring to a simmer. Do not boil. Stir in the creme fraiche and the herbs.
Serve with a lemon wedges which really sharpen the flavour and tone down the heat at the same time.