• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 6
    OK

    Fresh Corn Soup with Roasted Corn Guacamole

    Complete with zesty lime, garlic and red onion, this hearty Fresh Corn Soup with Roasted Corn Guacamole is perfect for a cold day.

     

    Born in Miami to Cuban parents, Lourdes Castro is the author of three cookbooks Simply Mexican; Eat, Drink, Think in Spanish and Latin Grilling. She is a Registered Dietician as well as an Adjunct Professor in the department of Nutrition, Food Studies & Public Health.

     


    Ingredients
    For the Roasted Corn Guacamole
    2
    cups
    frozen corn, defrosted
    1
    tablespoon
    Olive Oil
    1
    tablespoon
    finely chopped red onion
    2
    tablespoons
    finely chopped fresh cilantro
    1
    jalapeño, stemmed and seeded, finely chopped
    1
    avocado, pitted and chopped
    *
    kernels from 3 ears of fresh corn
    *
    zest and juice of 1 lime
    For the Soup
    3
    cups
    frozen corn, defrosted
    2
    tablespoons
    Olive Oil
    1
    clove
    garlic, crushed
    1/2
    red onion, chopped
    1
    jalapeño, stemmed and chopped
    1 1/2
    cups
    chicken broth
    *
    kernels from 5 ears of fresh corn
    *
    salt and black pepper, to taste
    *
    cilantro sprigs, for garnish
    Directions
    Preheat oven to 450° F.
    Make guacamole: Combine all ingredients, mashing avocado with the back of a fork until it's a chunky consistency. Set aside.
    Line a baking sheet with parchment paper or aluminum foil. Put corn kernels on baking sheet and toss with oil, 1/4 tsp salt and black pepper to taste.
    Spread corn out evenly on baking sheet and roast for 20 minutes, until corn turns a golden brown. The corn will caramelize and get a little crunchy.
    Remove corn from oven and set aside.
    To prepare the corn for the soup, put kernels (fresh or frozen and defrosted) in a blender. Combine oil and garlic in a soup pot over medium heat.
    Add onion and jalapeño. Season with salt and pepper and sauté until vegetables are soft and translucent, for about 6 minutes.
    Transfer vegetables to blender and puree until smooth. (You may need to pulse or stir corn mixture in order to achieve a smooth consistency, but do not add any more liquid.)
    Pour corn puree into soup pot and place over medium heat. Stir constantly for a few minutes, until soup begins to thicken.
    Slowly whisk or stir in chicken broth. Bring to a boil, decrease heat to a simmer, cover, and cook for 15 minutes.
    Ladle soup into bowls, top with roasted corn guacamole. Serve immediately.

    The base number of servings for this recipe is 6
    OK

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