Best 2 Fresh Corn Soup Topped With Roasted Corn Guacamole Recipes

Indulge in the vibrant flavors of summer with a delightful Fresh Corn Soup, elevated by a Roasted Corn Guacamole. This soup is an ode to the sweet and succulent corn, capturing its essence in every spoonful. Roasted Corn Guacamole, a vibrant and flavorful twist on the classic, adds a smoky, charred dimension to the dish. The Roasted Bell Pepper and Corn Salsa brings a medley of colors and textures, with roasted bell peppers, sweet corn, and a tangy dressing. Rounding out the culinary journey is a refreshing Mango Habanero Margarita, its sweet and spicy notes perfectly complementing the savory flavors of the soup. Get ready to embark on a culinary adventure that celebrates the bounty of fresh corn, and tantalize your taste buds with a symphony of flavors.

Let's cook with our recipes!

ROASTED CORN GUACAMOLE

Roasted Corn Guacamole image

Provided by Bobby Flay

Categories appetizer

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 avocado, peeled, seeded and coarsely chopped
2 ears corn, roasted and kernels removed
1/2 red onion, finely chopped
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
2 tablespoons creme fraiche
Salt and freshly ground pepper
Blue corn tortilla chips

Steps:

Combine the avocados, corn, onion, cilantro, lime juice, and creme fraiche in a bowl and mix well. Season to taste with salt and pepper. Serve with tortilla chips.

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

Ingredients

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.

Tips:

For the freshest flavor, use sweet corn that is in season. Look for ears with tightly packed, plump kernels and bright green husks.
If you don't have fresh corn, you can use frozen or canned corn. Just be sure to drain and rinse the corn before using.
To roast the corn, you can use a grill, oven, or stovetop. If using a grill, preheat it to medium-high heat. If using an oven, preheat it to 400 degrees Fahrenheit. If using a stovetop, heat a large skillet over medium-high heat.
Once the corn is roasted, let it cool slightly before cutting the kernels off the cob.
To make the guacamole, simply mash the avocados with a fork or spoon until smooth. Add the roasted corn, diced onion, chopped cilantro, lime juice, salt, and pepper to taste.
To serve, ladle the corn soup into bowls and top with a dollop of guacamole.

Conclusion:

This fresh corn soup with roasted corn guacamole is a delicious and easy-to-make summer soup. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover corn. The soup is creamy and flavorful, and the roasted corn guacamole adds a smoky, savory flavor that takes it to the next level.