GRILLED CORN & BLACK BEAN SOUP with Tortilla Toasties

March 23rd, 2021


We have been eating a lot of sweetcorn these last months due to its seasonally enticing price tag. Sweetcorn is best eaten within a few days of picking (if not on the day of) and if you are lucky enough to grow your own you will know just how delicious it is straight from the garden to table. Unfortunately, my garden doesn’t quite get enough sun hours to grow decent corn – I tried for 5 years and just couldn’t get a good cob size. So instead I happily support our local growers to pick and deliver the corn to the market within a matter of hours.

For the freshest experience when purchasing corn from a produce store or supermarket look for bright green, crisp outer husks, and if you peek inside to the kernels they should be shiny and pearly, not at all shrivelled or dry. As we come to the end of the season I like to use the starchier corn to make soup – scroll down for a delicious soup dinner that makes the most of this seasonal beauty and my favourite legume – black beans.

Grilled Corn & Black Bean Soup with Tortilla Toasties

It is not unusual to find soup served for dinner at our family table, especially as we head towards the cooler months. I like to serve our soup dinner with toasties, and often salad on the side, so it feels like a complete meal.
Servings 4
Prep Time 15 minutes
Cook Time 25 minutes


For the soup

  • 2 sweetcorn, or use 2 cups frozen corn
  • 1 tbsp olive oil
  • ½ red onion, finely chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • pinch of chilli flakes
  • 1 tsp dried oregano
  • 150 g chorizo or smoked salami, roughly chopped (optional, or add an extra ½ tsp smoked paprika)
  • 1 zucchini, sliced
  • 250 g green beans, cut into 3cm lengths
  • 2 tbsp tomato paste
  • 4 cups 1 litre chicken or vegetable stock
  • 400 g can black beans, drained
  • salt to taste
  • chopped fresh parsley to serve

For the tortilla toasties

  • 8 small corn or wheat tortillas (or wraps)
  • 1 ½ cups 150g grated cheese
  • ¼ cup sliced jalapeño, chopped (optional)


  • First, remove the husks from the sweetcorn and grill the whole cob on a hot barbecue plate, or in a large frying pan, until the corn is lightly charred.
  • Meanwhile, in a large saucepan, heat the olive oil over a moderate heat. Add the onion and sauté for 5 minutes, until softened. Add the spices, oregano, chorizo, zucchini and beans and cook for 5 minutes. Add the tomato paste and muddle over the heat for 1 more minute. Pour in the stock and bring to a simmer.
  • Slice the grilled corn off the cob and add to the pan, along with the black beans. Simmer for 10 minutes, then season to taste and serve with tortilla toasties.
  • Make the tortilla toasties. Heat a heavy-based frying pan over a moderate heat. Lay a tortilla on the bench and scatter with ¼ of the cheese and jalapeño (if using). Top with another tortilla and carefully slide the toastie into the hot pan. Cook until golden on both sides and the cheese has melted. Transfer to a chopping board. Repeat with the remaining tortilla and cheese. You could also use a sandwich/panini grill for this step. Chop the toasties into wedges to serve alongside the soup.

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