Sweet Corn Soup With Roasted Corn Guacamole Recipe

Get ready to kick your taste buds into high gear with a killer combo of sweet corn soup and roasted corn guacamole—a match made in food heaven that will have you coming back for more with every creamy, grilled, and zesty bite!

I enjoy putting together the components for Sweet Corn Soup with Roasted Corn Guacamole, a dish that relies on the kind of fresh ingredients that are plentiful this summer. In a world where corn is consumed in all its forms—cooked, dried, or ground—there is simply nothing better than an ear of sweet corn just picked and barely cooked.

This soup captures that flavor; roasting corn to bring out the most sweetness and completely pureeing it with some light cream produces a moment of pure corn ecstasy.

Ingredients

• Corn: Naturally sweet, rich in fiber, adds creamy texture.
• Olive Oil: Heart-healthy fats, enhances flavor, aids roasting.
• Garlic: Adds depth, promotes heart health, boosts immune system.
• Vegetable Broth: Base for soup, enhances umami, low-calorie flavor.
• Avocado: Creamy, nutritious, rich in heart-healthy fats.
• Lime: Adds tanginess, rich in vitamin C, enhances flavor.

Ingredient Quantities

• 4 ears of corn, husked
• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste
• 1 avocado, diced
• 1 lime, juiced
• 1/4 cup chopped fresh cilantro
• 1 small jalapeño, seeded and minced
• 1/4 cup chopped red onion

How to Make this

1. Prepare the grill or a stovetop grill pan for medium-high heat. While the heat is building, brush the corn with the olive oil. Grill the corn, turning it every couple of minutes to ensure even cooking, until you see some color on it—about 10 to 12 minutes. Remove the corn from the grill and let it cool.

2. Remove kernels from the cobs. For the guacamole, reserve 1 cup of kernels.

3. In a large pot, over medium heat, heat the leftover 1 tablespoon of olive oil. Once hot, add the chopped onion. Sauté the onion until it is translucent and tender. This should take about 5 minutes.

4. Add the garlic, minced, to the pot and sauté for another 1-2 minutes until it is fragrant.

5. Combine the leftover corn kernels with the vegetable broth and cumin in a pot. Bring to a boil and then reduce the heat. Let the mixture simmer for 15 to 20 minutes.

6. Blend the soup until smooth using an immersion blender. If you prefer, blend in batches using a countertop blender. Salt and black pepper are the recommended seasonings for this blended soup. Keep warm.

7. to make the guacamole with grilled corn, prepare the following:
• Grilled corn
• Diced avocado
• Fresh lime juice
• Chopped cilantro
• Minced jalapeño (optional)
• Chopped red onion (optional)
In a bowl, combine these ingredients and mash to your desired consistency. If you like it chunkier, leave some pieces of avocado intact. Serve immediately.

8. Combine the guacamole components together gently, taking care not to overly mash the avocado. Salt and black pepper to taste.

9. Ladle the hot sweet corn soup into bowls to serve.

10. Every serving should be generously topped with roasted corn guacamole. If desired, add additional cilantro to the garnish. The dish is ready to be served immediately.

Equipment Needed

1. Grill or stovetop grill pan
2. Pastry brush
3. Large pot
4. Wooden spoon or spatula
5. Knife
6. Cutting board
7. Measuring spoons
8. Measuring cups
9. Immersion blender or countertop blender
10. Mixing bowl
11. Fork or potato masher (for guacamole)
12. Ladle
13. Serving bowls

FAQ

• Can I use frozen corn instead of fresh ears of corn?Indeed, if fresh corn is not available, you can substitute frozen corn. Use about 3 cups of frozen corn kernels instead.
• Is there a way to make the soup creamier?A splash of heavy cream or coconut milk can be added to the soup for a richer texture.
• Can I make this recipe vegan?The recipe is vegan already, provided you use vegetable broth. Make sure that all other ingredients are as well.
• How spicy is the roasted corn guacamole?The spice level is mild to moderate, depending on the jalapeño. If you want it spicier, add more jalapeño; if you want it milder, use less or don’t include any at all.
• What can I use as a garnish?Think about garnishing the soup with more cilantro, some sliced avocado, or a dusting of smoked paprika for added flavor.
• How should I store leftovers?In the refrigerator, keep the guacamole and the soup in separate airtight containers. The guacamole is best consumed in 1-2 days. The soup is good up to 3 days. Don’t put the two together, or you will spoil both.
• Can I prepare the soup ahead of time?Indeed, the soup can be made a day in advance. As for the guacamole, it should be prepared just prior to serving, to maintain both the color and freshness of this dish.

Sweet Corn Soup With Roasted Corn Guacamole Recipe Substitutions and Variations

Replace olive oil with 2 tablespoons of coconut oil.
Instead of ground cumin, use 1/2 teaspoon smoked paprika.
Using chicken broth as a stand-in for vegetable broth.
Use 1 small serrano pepper instead of jalapeño, for more heat.
1/4 cup chopped green onions instead of red onions.

Pro Tips

1. Char the Corn Perfectly: To enhance the smoky flavor of the soup and guacamole, make sure to grill the corn until you achieve a nice char. This will deepen the flavor and add complexity to the dish.