Mexican corn soup with lime cream and yellow rice

Boil the rice according to the instructions on the package. Brush the corn onions with the oil, heat the grill pan and grill the corn for about 15 minutes around golden brown and done.

Take out of the pan. Put 1 corn on the cob upright on a cutting board. Using a knife, cut the grains from the top downwards from the flask. Repeat with the other flask.

In the meantime, heat the remaining oil in a soup pan and fry the tomato paste and paprika for 3 minutes on low heat.

Cut the tomatoes into pieces and add them together with the power broth and 2 pots of water (per pot of broth) to the soup pot. Bring to the boil and cook on low heat for 15 minutes.

Add the corn to the soup and heat for 5 minutes on low heat.

Meanwhile, make the lime cream. Grate the green skin of the freshly cooked lime and press out 1 half. Cut the other half into segments.

Mix the crème fraîche with the lime zest and 2 tsp lime juice (for 4 people). Cut the coriander coarsely.