Fresh Corn Soup Topped with Roasted Corn Guacamole
A creamy fresh corn soup topped with a vibrant roasted corn guacamole. This dish combines the sweetness of corn with the richness of avocado, brightened by lime and jalapeño for a perfect blend of flavors and textures.
Ingredients
- •2 cups corn kernels
- •1 tablespoon olive oil
- •to taste Salt and black pepper
- •1 tablespoon finely chopped red onion
- •2 tablespoons fresh cilantro
- •1 whole lime
- •1 whole jalapeño
- •1 whole avocado
- •3 cups corn kernels
- •2 tablespoons olive oil
- •1 clove garlic
- •½ whole red onion
- •1 whole jalapeño
- •to taste Salt and black pepper
- •1½ cups chicken broth
- •to taste Cilantro sprigs
- •garnish
Cooking Instructions
- 1.
Preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
5 min
- 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.
20 min
- 3.
Put the kernels (fresh or frozen and defrosted) in a blender.
2 min
- 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.)
8 min
- 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.
20 min
- 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 min
- 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.
5 min
