Fresh Corn Soup Topped with Roasted Corn Guacamole
Fresh Corn Soup Topped with Roasted Corn Guacamole is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Preheat the oven to 450°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.).
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.