![Mexican Street Corn Soup Recipe](https://nutritionistlondon.co.uk/wp-content/uploads/2020/04/Penny-Crowther-Recipes.png)
If food shopping is proving to be a challenge during the Coronavirus lock-down, I have a delicious vegetarian Mexican Street Corn Soup recipe for you that involves 99% store cupboard, non perishable ingredients:
- Extra virgin olive oil
- Frozen or canned sweetcorn
- White onion
- Chili powder
- Sea salt
- Vegetable broth
- Lime
- Coriander
The recipe takes just a few minutes to prepare and 20 minutes to cook. It will keep in the fridge for up to five days or longer if frozen.