Sweetcorn Soup (with lime butter)

Ingredients
2 Sweetcorn Cobs (or 1x130g can sweetcorn)
1 Onion (finely chopped)
125g Potatoes
450ml Vegetable Stock
125ml Warm Milk
Cayenne Pepper
Salt And Pepper
FOR THE LIME BUTTER (optional but goes really well)
125g Butter (you can't use margarine here, it's too soft)
1 Lime (juiced and zested)
Fresh Coriander (1 handful chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
A Blender
1 Zester/Juicer
Kitchen Foil
A Small Mixing Bowl
1 Large Pan

The Good Bit

1. Mix the butter, lime juice, zest and coriander in the small bowl until well mixed add a pinch of salt and pepper too. tip onto the kitchen foil and make into a sausage shape then whack it in the freezer (in the foil)
2. Cook the corn under a medium grill for 15 minutes, turning occasionally until slightly charred all the way around (alternatively dry fry it in a frying pan with no oil, this is the best way to do it if you are using drained corn from a can)
3. Heat a splash of oil in a pan and cook the onion for 5 mins until golden (you can add a garlic clove at this stage) then add the potatoes and cook for another 5 mins. Now strip the corn from the cob and add it to this pan along with the stock and the milk, cover and cook for 30mins.
4. Blend well and return back to the pan, add a pinch of cayenne pepper and season to taste, serve hot with slices of the lime butter.

Serves 4