Fresh Corn Soup Topped With Roasted Corn Guacamole Recipes

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FRESH CORN SOUP TOPPED WITH ROASTED CORN GUACAMOLE



Fresh Corn Soup Topped with Roasted Corn Guacamole image

Provided by Lourdes Castro

Categories     Soup/Stew     Blender     Vegetable     Roast     Cinco de Mayo     Dinner     Avocado     Corn     Spring     Summer     Party     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 18

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

Steps:

  • Roast the Corn for the Guacamole
  • Preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
  • 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.
  • Prepare the Corn for the Soup
  • Put the kernels (fresh or frozen and defrosted) in a blender.
  • 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.)
  • Simmer the Soup
  • 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.
  • Finish the Roasted Corn Guacamole
  • 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.
  • Serve and Garnish
  • 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.

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