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.
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.
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.
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.
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.
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.
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.
- 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
-
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.
