fresh corn soup topped with roasted corn guacamole

August 9, 2013 § 64 Comments

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The other day I stopped off at Whole Foods on my way home from work to gather something quick for dinner.  It was already pushing 6pm and I am usually home and have most of the dinner prep work completed by this time in the evening.  Perhaps a caesar salad and something else from the deli would suffice.  I walked through the door and the fresh yellow and white corn display brought me to a sudden halt.  I could just pick up a few ears to add to the salad idea, but no, my first thought was corn soup!   I considered bringing the corn home, look into a soup recipe and make it for dinner tomorrow.   Well, knowing corn needs to be prepared the same day you bring it home I decided to step aside and search for a corn soup recipe, right then and there, in Whole Foods.  (thank goodness for smart phones)  After glancing through the ingredient list from several recipes I found this fresh, spicy, naturally creamy corn soup recipe on Epicurious.   I gathered the few ingredients I needed and headed home.  Simple enough.

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This is similar to a corn chowder, yet lighter and texturally alive with the roasted corn guacamole on top.  We loved using fresh corn right off the cob for this soup and we upped the heat a little by leaving the seeds in the jalapeño.  It was one of those special soups you’ll never forget.  And I always love to hear, “can we have it again…tomorrow?”   If you are considering to prepare this soup…which I urge you to do, please be aware I am posting the method exactly the way I prepared it, however, see my note at the bottom of the recipe “Next time I prepare this soup….” 

Adapted from Epicurious (reprinted with permission from Simply Mexican by Lourdes Castro).

i n g r e d i e n t s

roasted corn guacamole

  • kernels from 3 ears fresh corn
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 tablespoon finely chopped red onion
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 lime, finely grated zest and juice
  • 1 jalapeño, stemmed, 1/2 seeded, finely chopped
  • 1 avocado, pitted and diced

soup

  • kernels from 5 ears fresh corn
  • 2 tablespoons olive oil
  • 3 garlic cloves, crushed
  • 1/2 red onion, chopped
  • 1 jalapeño, stemmed and chopped
  • salt and pepper
  • 1 1/2 cups stock (vegetable or chicken)
  • cilantro sprigs, to garnish

m e t h o d

Preheat your oven to 450°F.  Ask someone to “shuck” the corn for you while you start to clean, peel, chop, dice and grate all of the ingredients.

Put the corn on the cob on a parchment lined baking sheet and brush with olive oil, sprinkle salt and pepper and roast for 30 minutes until corn turns a golden brown.  Remove the corn for the oven and allow to cool. Slice the corn kernels off of the cob and set aside.

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soup

Combine the oil and garlic in a soup pot over medium heat.  Once the garlic is aromatic add the onion and jalapeño.  Season with salt and pepper and sauté until the vegetables are soft and translucent, about 5 minutes.  Add the corn to the pot and using a hand blender puree until it has a smooth texture.

Turn up the heat to medium high and slowly add the stock to the pot while stirring.  Bring to a boil, lower the heat to a simmer and allow to cook for 15 minutes.

roasted corn guacamole

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

Ladle the soup into bowls.  Place a generous spoonful of the guacamole in the center of each bowl and a sprig or two of cilantro.  Serve right away!

Serves 4.

Next time I prepare this soup…

After preparing this soup I learned it is better to remove the kernels from the cob before roasting them.  Not only is this quicker because you do not have to wait for the corn to cool off before slicing the kernels, but it also helps caramelized the corn during roasting which intensifies the flavor of the soup.  After cutting the uncooked kernel off of the cob toss in olive oil, salt and pepper and scatter onto a parchment lined baking sheet and roast for 20 minutes in a 450°F oven.

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