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    Home > Soup, Stews, Chilis > Sweet Corn Soup with Roasted Corn Guacamole

    Sweet Corn Soup with Roasted Corn Guacamole

    Published: May 3, 2019 · Modified: Mar 5, 2023 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Sweet Corn Soup topped with guacamole.

    Summer fresh Sweet Corn Soup recipe with Roasted Corn Guacamole. Flavors reminiscent of corn chowder, but with a lighter texture. Bright and fresh, this soup really shines during fresh sweet corn season, but make this one year round using frozen corn if you’d like. Don’t skip the topping of caramelized roasted corn guacamole – it’s out of this world. 

    Sweet corn soup topped with caramelized corn salsa

    I could eat fresh sweet corn for breakfast, lunch and dinner. And as a matter of fact it seems like I do once Colorado sweet corn arrives in our markets. So When I moved to the Denver area from Kansas, one of my first questions for the locals was “where do I get fresh sweet corn?”

    Lucky for me, someone steered me in the right direction. About 40 miles Northeast of Highlands Ranch, you’ll find the town of Brighton and surrounding Brighton you’ll find fields and fields of vegetable farms growing everything from okra to tomatoes to some of the best sweet corn I’ve ever tasted.

    And you’ll find farm stands like Palombo Farms selling that fresh fare. So totally worth that drive.

    For my latest fresh sweet corn adventure I decided on a fresh corn soup recipe. And to elevate that soup to a higher level, I topped it with with Roasted Corn Guacamole.

    How to Remove Corn Kernels From Corn On The Cob

    I purchased this handy little tool called a Corn Zipper and it actually works very well. It’s inexpensive and it’s fast.

    Corn kernel removal tool with Colorado White Sweet Corn to make sweet corn soup.

    But I have to admit, I good sharp knife works just as well. Just lay the cob on its side and using a good chef’s knife, cut down the side removing the first rows. Then quarter turn the cob and slice off the next rows of kernels. Voila. A naked-ish cob.

    How to remove corn kernels from corn on the cob.

    Roasted Corn Guacamole

    As if fresh sweet corn isn’t the ultimate Summer treat on its own, this recipe takes those luscious kernels and roasts them in the oven to caramelize them into something I would call bliss. The first time I caramelized sweet corn was on the stove top. I fried it for this Grilled Flank Steak with Charred Sweet Corn. Fried or oven roasted, caramelized sweet corn is something you definitely need in your life.

    Roasting the corn kernels takes the already natural sugars into a caramelized state and intensifies its flavor.

    Mix that roasted corn with the usual guacamole suspects: chopped tomatoes, avocado, onion, cilantro and lime and you’ve got a salsa that makes this sweet corn soup recipe a true winner.

    Roasting corn for fresh sweet corn soup

    Sweet Corn Soup Recipe with Roasted Corn Guacamole

    If you’re looking for fresh sweet corn recipes, I hope you give this Sweet Corn Soup Recipe a try. And if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

    And if you have a favorite recipe using fresh sweet corn, let me know, I’d love to give it a try.

    Fresh sweet corn soup topped with roasted corn guacamole served in a white lattice bowl garnished with a sprig of cilantro

    More Fresh Sweet Corn Recipes:

    • Mexican Corn Salad Recipe with Citrus Aioli
    • Sweet Corn Succotash with Edamame
    • Coyote Corn
    • Southwestern Corn Chowder

    and this recipe for Fresh Sweet Corn Gelato that I found over at A Family Feast.

    Love everything about Chile Peppers? You won’t want to miss the most popular post on my site, my recipe for Hatch Green Chili, Colorado Style.

    And if you’re looking for a ton of soup recipes, don’t miss my Soup Category.

    Sweet corn soup topped with caramelized corn salsa

    Sweet Corn Soup with Roasted Corn Guacamole

    Flavors reminiscent of corn chowder, but with a lighter texture. Bright and fresh, this soup really shines during fresh sweet corn season, but make this one year round using frozen corn if you’d like. Don’t skip the topping of caramelized roasted corn guacamole – it’s out of this world. 
    5 from 1 vote
    Print Pin Rate
    Course: Soup, Stews and Chilis
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4
    Calories: 195kcal
    Author: Lea Ann Brown

    Ingredients

    • Roasted Corn Guacamole
    • 3 ears fresh sweet corn kernels removed. 2 cups.
    • 1 Tablespoon olive oil
    • salt and fresh ground black pepper
    • 2 Tablespoons onion sweet or Vidalia, chopped
    • 2 Tablespoons cilantro fine chopped
    • 1 lime zest and juice
    • 1 jalapeno seeded, deveined and fine chopped
    • 1 avocado pitted and chopped
    • Corn Soup
    • 5 ears sweet corn fresh, kernels or 3 cups frozen corn
    • 2 Tablespoons olive oil
    • 1 clove garlic crushed
    • 1/2 onion sweet or Vidalia, chopped
    • 1 jalapeno stemmed, deveined, seeded and chopped
    • 5-6 cherry tomatoes chopped
    • Salt and fresh ground pepper to taste
    • 1 1/2 cups Chicken broth add more if soup is too thick
    • Cilantro sprigs for garnish
    • 1/2 teaspoon New Mexico Red Chile Powder for garnish
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    Instructions

    • For the Roasted Corn Guacamole
    • Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. 
    • Place the corn kernels on the baking sheet and toss with the oil and some salt and pepper. 
    • Spread the corn out evenly and roast for 15 – 20 minutes or until the corn starts to turn a golden brown and caramelized and slightly crunchy. Remove and set aside.
    • For the soup
    • Place the 3 cups of corn kernels in a food processor. 
    • Heat a Dutch oven over medium high heat. Once the oil is hot, turn the heat to medium and add the onion and jalapeno. Saute until onions are translucent, about 5 minutes. Salt and pepper and add the garlic. Cook until the garlic is fragrant. About 1 minute. Transfer this mixture to the food processor with the corn and puree until almost smooth. You want a few chunks of corn to show.
    • Pour the puree into the soup pot and place over medium heat. Str constantly for a few minutes. Slowly whisk in the chicken broth. Bring to a simmer and cook for about 15 minutes. 
    • While the soup is cooking, finish the roasted corn guacamole by combining the roasted corn, onion, cilantro, lime zest and juice, tomatoes and jalapeno. Gently stir in the avocado. Season with salt and pepper.
    • Ladle the soup into bowls and place a generous amount of the guacamole in the center of each bowl. Garnish with a small sprig of cilantro and a dusting of New Mexico Chile Powder if you wish. 

    Nutrition

    Calories: 195kcal | Carbohydrates: 9g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Sodium: 331mg | Potassium: 351mg | Fiber: 4g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 26mg | Calcium: 20mg | Iron: 0.6mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Sweet Corn Soup with Roasted Corn Guacamole … It’s What’s for Dinner

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      Spicy Tomato Soup From Canned Tomatoes
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    Reader Interactions

    Comments

    1. Jean | Delightful Repast says

      July 18, 2019 at 8:24 am

      Lea Ann, how did I miss this one?! This has to be the most interesting soup recipe I’ve seen in ages. Sounds delicious. I need to have this really soon!

      Reply
      • Lea Ann Brown says

        July 22, 2019 at 7:14 am

        Hi Jean! How did you miss it? 😉 We loved this soup recipe and it’s perfect for sweet corn season.

        Reply
    2. Karen (Back Road Journal) says

      May 16, 2019 at 7:28 am

      There was a saying in New England about corn, it was about knee high by the 4th of July. We waited eagerly for the farm stands to open in August…it was a long wait for sweet corn but it was worth it. Your soup certainly does sound good.

      Reply
      • Lea Ann Brown says

        May 29, 2019 at 11:53 am

        We have a later growing season here also. It’s August for us sweet corn lovers in Colorado.

        Reply
    3. John / Kitchen Riffs says

      May 08, 2019 at 8:16 am

      Colorado sweet corn really IS special. Always look forward to seeing it in our grocery store. And I’d look forward to seeing a nice big bowl of this on my dinner table! Great looking recipe — thanks.

      Reply
    4. Liz says

      May 04, 2019 at 6:47 am

      5 stars
      Yum! This looks like something I’d order at a restaurant, but I’m thrilled I’ll get a chance to make it at home! Have a great weekend!!!

      Reply
      • Lea Ann Brown says

        May 06, 2019 at 9:17 am

        Wow, that’s quite a compliment Liz. Let me know if you make it and what you think.

        Reply
    5. Larry says

      May 04, 2019 at 4:59 am

      As a Kansas farm girl I can imagine this dish being right up your alley – it looks very good.

      Reply
      • Lea Ann Brown says

        May 06, 2019 at 9:18 am

        Thanks Larry.

        Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

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