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Mexican charred sweetcorn soup

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Ingredients
  

  • dried ancho chilli 1 see notes below
  • vegetable oil 2 tbsp plus a little extra
  • onion 1 finely chopped
  • celery 2 sticks finely chopped
  • garlic 3 cloves finely chopped
  • sweet smoked paprika 2 tsp
  • ground cumin 2 tsp
  • roasted red peppers from a jar 4 chopped
  • vegetable stock 1 litre
  • corn on the cob 2
  • limes 2 1 juiced, 1 wedged to serve
  • coriander a small bunch chopped

Instructions
 

  • STEP 1
  • Put the ancho chilli into a small bowl and pour over enough boiling water to cover. Leave for 10 minutes, drain, then discard the seeds and stem.
  • STEP 2
  • Heat the oil in a pan and cook the onion and celery with a pinch of salt for 10 minutes until soft. Add the garlic and cook for a minute, then add the spices and cook for another minute. Add the ancho chilli flesh, peppers and vegetable stock, and simmer for 15 minutes. Season, then use a stick blender to whizz until smooth. Keep warm.
  • STEP 3
  • Meanwhile, heat a griddle pan over a high heat, lightly brush the corn cobs with oil and season. Cook the cobs for 8-10 minutes, using tongs to turn them until really charred. Put onto a chopping board and allow to cool slightly. Turn a cob up on its end, then use a large sharp knife to carefully remove the kernels in a downward movement. Turn and repeat until all the kernels have been removed, then repeat with the other cob.
  • STEP 4
  • Stir the lime juice into the soup and add the sweetcorn. Divide between 4 bowls, scatter over the coriander and serve with lime wedges.