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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Dice the onion and garlic, or blitz them together in a food processor.
Wash the sweetcorn and cut the kernels off the cob, keeping one corn aside for garnish.
Melt unsalted butter in a deep pan over medium heat. Add onion and garlic, cooking gently for around 5 minutes until soft and fragrant, without browning.
Add the corn cobs and chicken stock. Simmer gently on medium low heat while making the toastie.
Spread kewpie mayo on one side of each slice of sourdough bread.
Melt butter in a pan and place the bread mayo side down. Layer cheese on both slices, then add ham to one side.
Once the bottom is golden and crispy, close into a sandwich and cook until the cheese has melted to your liking.
Add sweetcorn kernels into the broth and remove the corn cobs. Blend the soup until smooth.
Sieve half the soup for texture, or sieve all for a completely smooth soup.
Stir in double cream and whole milk, then season with salt to taste.
Pour into bowls and top with a drizzle of cream, sweetcorn kernels, and dried parsley.
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Add more double cream if you like it creamier.
To thicken the soup, add a cornstarch slurry at the end.
Can I use canned sweetcorn?
Yes, you can use canned sweetcorn if fresh is not available.
What can I substitute for mortadella?
You can use any other deli meat like ham or turkey.
How do I store leftovers?
Store the soup in an airtight container in the fridge for up to 3 days.
Can I make the toastie without cheese?
Yes, you can omit the cheese or replace it with a dairy-free alternative.
Is there a vegetarian version?
Use vegetable stock instead of chicken stock and omit the mortadella.
