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.

mmmm yum chorizo burritos

Thanks April edition of "delicious" magazine. You have triumphed once again. My only change from the original recipe was to decrease the amount of red onion because I am somewhat scared of ruining a delicate recipe like this with the acrid overbearing flavour of too much raw onion. Angela made the dressing and put zest in it as well as juice - good move.

The quality of the final dish is really dependent on the quality of your ingredients. Use really fresh salad ingredients and hunt for a very delicious fresh chorizo sausage.

Lots of salad. Add another chorizo and you could easily feed 5 people.

This is fun. You get to eat with sauce dribbling down your hands.

Serves 4

2 cobs corn, microwaved unpeeled for 3 mins or until cooked, then kernels sliced off

200g cherry tomatoes, halved

2 avocadoes, chopped roughly

Large handful of coriander, chopped

1/4 medium sized red onion, sliced very thinly in half moons and plunged for 20 seconds into cold water

1x 400g can of red kidney beans

1 tsp ground cumin

Zest and juice of 2 limes

1 tbsp red wine vinegar

1/4 cup olive oil

3x really good quality fresh chorizo sausages - it's nice to have one with a bit of chilli in it if you can hack it

Tortillas, to serve (we used wholemeal and warmed them in the microwave to soften)

Sour cream, to serve

Method

(do you really need a method? Just get it in!)

Mix together the corn, tomatoes, avocado, red onion and kidney beans.

Make the dressing by combining lime zest and juice, vinegar and olive oil. Pour over salad and stir gently to combine.

Carefully slice the chorizo into 1/2cm slices. Heat up a griddle pan and grill the chorizo until delicious and crispy.

Put the salad in a bowl on the table and let everyone help themselves. Make sure you have plenty of napkins. It will get messy. You might want forks too so people can get all the little goodies that have dropped out the bottom of their wrap.

ooohhhh yum!

Mum was not happy when I said I wanted to make this instead of letting her have her new favourite - the goat from the boatshed - for dinner. The goat is superb. This is maybe better. I suppose being sick of having meat and salad this is a bit more fun. A bit more flavour than a mesculun salad dressed with olive oil and balsamic as we seem to have every night here. Give me flavour.