Step 1

Heat butter and oil in a saucepan over medium heat. Cook onion and garlic, stirring, for 3-4 minutes until softened, but not coloured. Add corn kernels and cook, stirring, for 2 minutes, then add the stock and bring to a simmer. Cook for 15 minutes or until the corn is tender.

Step 2

Cool slightly, then blend soup until smooth. Strain through a sieve into a bowl, pressing down on the solids to extract as much liquid as possible. Stir through the cream and season. Place in the fridge for 2-3 hours until chilled.

Step 3

Meanwhile, bring a pan of salted water to the boil. Add the prawns, then remove immediately from the heat. Stand for 10 minutes, then drain. Place prawns in a bowl with tequila and lime zest and juice, then season. Cool, then transfer to the fridge to marinate for 2 hours.

Step 4

To serve, divide soup among bowls. Drain prawns, then place 2 in each bowl. Season, then garnish with chilli and cress.