baby poo (mexican corn) soup with chunky guacamole

this looks like baby poo - hence the name

it tastes pretty amazing

shame about the colour (and texture!)

try to ignore it

this is worth it

yummy smoky chilli delicious goodness

I have no idea why the cobs are cooked in the soup then removed. try it?

5 yellow or red banana capsicum, cut in half lengthwise, seeds removed

4 long red chillies, cut in half lengthwise, seeds kept in

1 head of garlic, cut in half horizontally

1 spanish onion, chopped

2 celery stalks, finely chopped

2 tsp each of ground cumin, coriander

1.2kg corn kernels (cut from about six juicy con cobs), reserve cobs

1L good chicken stock

Preheat the grill to high. Place capsicum, chilli and garlic, cut side up on a baking tray. Drizzle with about 1tbsp olive oil. Grill until starting to blacken, turn and drizzle with more oil as necessary and grill until second side is also black. You may need to remove different things at different times. Leave until cool enough to handle and peel capsicum and chilli, squeeze garlic from its skins and roughly chop.

In a large saucepan heat about 2 tbsp olive oil over medium-high heat. Add onion and celery and saute until very tender (5-6 mins) but not golden. Add spices, saute for 1 minute or until fragrant. Add corn (save 2 cups for later), stock, reserved cobs, garlic, capsicum and chilli and 2 cups of water. Stir to combine. Bring to a simmer and cook until corn is tender (15-20 mins).

Remove cobs and discard. Puree mixture until very smooth, then cool to room temperature. In the meantime cook the reserved corn in a bowl in the microwave for 2-3 mins or until tender. Return to the soup. Season to taste with salt and pepper.

Serve at room temperature with a big dollop of the chunky guacamole and some tortillas/corn chips and maybe even some natural yoghurt or sour cream.

Guacamole

Combine 2 golden shallots, finely sliced and 2 tbsp lime juice in a small bowl. Leave to macerate for 5-10 mins or until the onion is no longer acrid. Add 2 avocadoes, coarsely chopped and mash well. Mix in 1/2 punnet cherry tomatoes, quartered, 1/2 cup chopped coriander. Season well to taste with salt and pepper and for lime.