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
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