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Fresh Corn Soup Topped with Roasted Corn Guacamole

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Photo by Lucy Schaeffer

I really love this soup. The flavors will remind you of corn chowder, but the texture is much lighter. The soup is bright and fresh and can be made year-round since it tastes just as good when using frozen corn as it does when using fresh.

Recipe information

  • Yield

    Serves 4 to 6

Ingredients

Roasted Corn Guacamole

Kernels from 3 ears fresh corn, or 2 cups frozen corn, defrosted

1

tablespoon olive oil

Salt and black pepper

1

tablespoon finely chopped red onion

2

tablespoons fresh cilantro, finely chopped

1

lime, finely grated zest and juice

1

jalapeño, stemmed and seeded, finely chopped

1

avocado, pitted and chopped

Soup

Kernels from 5 ears fresh corn, or 3 cups frozen corn, defrosted

2

tablespoons olive oil

1

clove garlic, crushed

1

/2 red onion, chopped

1

jalapeño, stemmed and chopped

Salt and black pepper

1

1/2 cups chicken broth

Cilantro sprigs, to garnish

Need to make a substitution?

Preparation

  1. Roast the Corn for the Guacamole

    Step 1

    Preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.

    Step 2

    Put the corn kernels on the baking sheet and toss with the oil, 1/4 teaspoon salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.

  2. Prepare the Corn for the Soup

    Step 3

    Put the kernels (fresh or frozen and defrosted) in a blender.

    Step 4

    Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeño. Season with salt and pepper and sauté until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables to the blender and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add any more liquid.)

  3. Simmer the Soup

    Step 5

    Pour the corn puree into the soup pot and place over medium heat. Stir constantly for a few minutes, until the soup begins to thicken. Slowly whisk or stir in the chicken broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 15 minutes.

  4. Finish the Roasted Corn Guacamole

    Step 6

    In a bowl, combine the roasted corn, red onion, cilantro, lime zest and juice, and jalapeño. Gently stir in the avocado. Season with salt and pepper.

  5. Serve and Garnish

    Step 7

    Ladle the soup into soup bowls. Place a generous spoonful of the guacamole in the center of each bowl. Garnish with a small sprig of cilantro placed in the center of each.

Cover of the cookbook featuring the author shucking an ear of corn.
Reprinted with permission from Simply Mexican by Lourdes Castro, © April 2009 Ten Speed Press. Buy the full book at Amazon or Bookshop.
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