Method

Preparation: 40 minutes

• Clean the corn on the cob and brush them all over with 2 tablespoons of olive oil. Grill the corn on the cob on the hot barbecue (or in the grill pan) for 5 minutes until golden brown; they do not need to be fully cooked yet.
• Cut the kernels off the cobs. Cook the kernels in the stock for 10-15 minutes until done.
• In the meantime, prepare the mashed potato in accordance with the instructions on the packaging. Finely chop 1 tablespoon of chives and mix through the mash.
• Cut the butter into small cubes and spoon them through the mashed potato. Shape 12 balls from the mash.
• Remove the soup pan from the heat and blend the corn using a hand blender. The soup can be diluted using extra stock or water, if required. Heat the soup for a further 5 minutes and season to taste with salt and pepper.
• Fill the blender mixing cup with the leftover chives and the remaining olive oil. Blend until smooth.
• Divide the soup over 4 bowls. Add the mash balls and garnish with the chive oil.

Tip: Short on time? Use 300 grams of canned sweetcorn. Drain it well and possibly roast it briefly in a hot frying pan to give a subtle grill flavour.