Fresh Corn Soup Topped with Roasted Corn Guacamole

Name: Fresh Corn Soup Topped with Roasted Corn Guacamole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 avocado, pitted and chopped; 355 milliliters chicken broth; 1 sprig Cilantro to garnish; 5 Kernels from ears fresh corn, or 3 cups frozen corn, defrosted; 2 Tbsps fresh cilantro, finely chopped; 1 clove garlic, crushed; 1 jalapeño, stemmed and chopped; 1 lime, finely grated zest and juice; 2 Tbsps olive oil; 1 red onion, chopped; 4 servings Salt and black pepper

Fresh Corn Soup Topped with Roasted Corn Guacamole might be just the soup you are searching for. This gluten free, dairy free, and vegetarian recipe serves 4. One serving contains 256 calories, 5g of protein, and 16g of fat. Autumn will be even more special with this recipe. It is a rather pricey recipe for fans of Mexican food. A mixture of salt and pepper, garlic, lime zest, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Roast the Corn for the Guacamole

Ingredients you will need

Guacamole

Corn

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

Equipment you will use

Baking Paper

Aluminum Foil

Baking Sheet

Oven

Put the corn kernels on the baking sheet and toss with the oil, 1/4 teaspoon salt, and black pepper to taste.

Ingredients you will need

Black Pepper

Corn Kernels

Salt

Cooking Oil

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Spread

Corn

Equipment you will use

Baking Sheet

Oven

Remove the corn from the oven and set aside.

Ingredients you will need

Corn

Equipment you will use

Oven

Prepare the Corn for the Soup

Ingredients you will need

Corn

Soup

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

Equipment you will use

Blender

Combine the oil and the garlic in a soup pot over medium heat.

Ingredients you will need

Garlic

Soup

Cooking Oil

Equipment you will use

Pot

Add the onion and jalapeño. Season with salt and pepper and sauté until the vegetables are soft and translucent, about 6 minutes.

Ingredients you will need

Salt And Pepper

Vegetable

Onion

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.)

Ingredients you will need

Vegetable

Corn

Equipment you will use

Blender

Simmer the Soup

Ingredients you will need

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.

Ingredients you will need

Chicken Broth

Corn

Soup

Equipment you will use

Whisk

Pot

Finish the Roasted Corn Guacamole

Ingredients you will need

Guacamole

Corn

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.

Ingredients you will need

Salt And Pepper

Lime Zest

Red Onion

Cilantro

Avocado

Juice

Corn

Equipment you will use

Bowl

Serve and

Garnish

Ladle the soup into soup bowls.

Ingredients you will need

Soup

Equipment you will use

Bowl

Ladle

Place a generous spoonful of the guacamole in the center of each bowl.

Ingredients you will need

Guacamole

Equipment you will use

Bowl

Garnish with a small sprig of cilantro placed in the center of each.

Ingredients you will need

Cilantro

COOKING NOTES

INGREDIENTSFrozen corn

Ingredients you will need

Corn

If you are using frozen corn, measure the amount needed before defrosting.TECHNIQUERemoving Corn KernelsI find that the easiest way to do this is to work with the corn in a horizontal position and essentially slice four sides off of the ear of corn. You will need a large chef’s knife.

Ingredients you will need

Corn On The Cob

Corn

Equipment you will use

Knife

Place the corn on a cutting board lengthwise in front of you and position the tip of your knife blade on the top right side of the corn then slice off the entire right side. To help avoid cutting into the cob, place your blade one kernel in from the edge. Rotate the ear of corn clockwise and repeat with the remaining three sides.Roasting Corn

Ingredients you will need

Corn On The Cob

Corn

Equipment you will use

Cutting Board

Knife

Roasting corn not only caramelizes the naturally present sugars, it also intensifies the flavor of the corn. Twenty minutes is the average time it takes to get the corn to that state, but don’t be afraid to leave it in a bit longer. Even if some kernels appear burnt, they will be deliciously crunchy and pop in your mouth. ADVANCE PREPARATIONThe soup can be made a day in advance, cooled, and stored in the refrigerator. However, it is best to make the corn guacamole a few hours before you are going to eat it.

Ingredients you will need

Guacamole

Corn

Pop

Equipment

Ingredients

Servings:

avocado, pitted and chopped 355milliliters

chicken broth 1sprig

Cilantro to garnish 5

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

fresh cilantro, finely chopped 1clove

garlic, crushed 1

jalapeño, stemmed and chopped 1

lime, finely grated zest and juice 2Tbsps

olive oil 1

red onion, chopped 4servings

Salt and black pepper

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Archery Summit Willamette Valley Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 40 dollars.