Sweetcorn Shot Soup

You won’t believe how sweet this is. The trick is making the base stock with the stripped corn cobs, then adding the corn kernels for more flavour. Serve as a first course, or pour into shot glasses and serve as a chic appetizer with drinks.


  • 4 corn cobs
  • 1.5 litres cold water
  • sea salt
  • 1 onion, peeled
  • 1 tbsp butter
  • 1 tbsp cream
  • freshly ground black pepper
  • ¼ tsp ground nutmeg


Peel the outer leaves from the corn cobs, and discard the leaves and those pesky fine strings. Using a sharp knife, shear off the kernels and set aside. Place the corn cobs in a pan, cover with the cold water, add salt and simmer for 30 minutes, then strain, reserving the broth.

Finely chop the onion. Melt the butter in a pan, and cook the onion for 5 minutes. Add the corn kernels and the strained stock and simmer for 15 minutes. Whiz the soup in a blender until smooth, then strain through a fine sieve, pressing the juices through with a wooden spoon.

To serve, gently reheat the soup, whisk in the cream, salt, pepper and nutmeg, and simmer for 2 minutes. Serve hot, warm or chilled. This quantity will fill 4 soup bowls or 10 small shot glasses.