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1
Preheat a BBQ or grill.
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2
Remove the husks and silk from the corn cobs and cook on the BBQ or grill for about 10 minutes, turning frequently, until roasted and slightly blackened.
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3
Cool, then cut the kernels from the cobs with a small sharp knife. (Hold the cobs vertically on a chopping board and run the knife down the sides of the cobs).
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4
Cut the capsicum into quarters. Discard the seeds and membrane and cook under the grill or on the BBQ until the skin has blackened and blistered.
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5
Remove from the heat and place in a plastic bag to cool. Peel away the skin and finely chop the flesh.
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6
Heat the oil in a large pan and cook the onion for 5 minutes, or until very soft and lightly golden.
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7
Add the garlic and cook for 1 minute.
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8
Add the corn kernels, capsicum and chicken stock to the pan, bring to the boil, reduce the heat and simmer, partially covered, for about 20 minutes.
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9
Cool the soup slightly then puree half of it in a blender or food processor until the mixture is fairly smooth.
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10
Transfer all the soup to a clean pan to heat through (do not boil).
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11
Just before serving, stir through the lime juice and the coriander leaves.
