Sweet Corn Soup with Roasted Corn Guacamole

Sweet Corn Soup That Tastes Like Summer

There’s something magical about sweet corn at the height of summer. It’s so naturally sweet and juicy that it barely needs anything more than a little butter and salt. I could eat fresh Colorado sweet corn for breakfast, lunch and dinner. And as a matter of fact it seems like I do once our sweet corn crops arrive in our markets.

What To Expect From This Recipe

• Sweet, fresh corn is the star. It’s roasted in the oven to caramelize them into something I would call bliss. Roasting the corn kernels takes the already natural sugars into a caramelized state and intensifies its flavor.
• No Cream: Even though there’s no dairy added to this recipe, It’s creamy without feeling heavy.
• Healthier: This recipe doesn’t use any cream. The starch from the corn brings the creamy consistency.
• Fairly Quick: It’s ready in about 45 minutes. Makes a beautiful first course for an easy summer supper. Perfect for fresh Colorado sweet corn when it’s in season.
• Light: This isn’t a thick, flour-heavy corn chowder. It’s lighter. Silky. The corn stays front and center, while roasted corn guacamole adds a smoky Southwestern flavor, creamy avocado, and just enough texture to keep every bite interesting.
• Use That Corn: Every August I find myself bringing home far more ears than I planned. This soup is one of my favorite ways to put them to work.
• Gluten Free: All of the fresh ingredients are naturally gluten free.

What Makes My Recipe Different?

There are plenty of corn soup recipes out there. Most lean toward chowder. Lots of cream. Bacon. Potatoes. That’s not what I wanted. I wanted a lighter Summer soup that actually tastes like sweet corn. Bright. Fresh. Smooth enough to feel elegant, yet hearty enough that you don’t miss all the extra ingredients. Every choice in this recipe pushes the corn forward instead of covering it up.

• The roasted kernels pick up caramelized edges for an extra layer of flavor. You get depth without losing that fresh-picked flavor.
• A lot of Southwestern recipes come out of my kitchen. This is a Southwestern style corn soup, rather than a Southern style chowder. Topped with a sweet corn guacamole that takes this recipe over the top.
• The cool avocado against the warm soup is what makes this recipe memorable. Add roasted corn, cilantro, lime, and suddenly every spoonful has creamy, smoky, fresh, and sweet all happening at once. It’s more than garnish. It finishes the dish.

Is Sweet Corn Soup Supposed to Be Thick or Thin?

• Traditional sweet corn soup should be silky, not heavy.
• Think about the consistency of light cream. It should lightly coat a spoon without feeling like gravy. If your soup gets thicker than you’d like, simply stir in a little chicken stock or vegetable broth until it reaches the texture you enjoy.

After years of cooking Southwestern recipes and plenty of lessons from culinary school, I’ve learned that great soup comes from restraint. A handful of good ingredients. Gentle cooking. That’s really all it takes.

Let’s take a look.

Ingredients You’ll Need For The Soup

• Fresh Sweet Corn: Kernels removed from the cob.
• Chicken Broth: Or use vegetable to broth to make this a vegetarian sweet corn soup
• Cilantro
• Onion: Use a sweet or yellow onion.
• Olive Oil: You can also use vegetable or canola oil.
• Chile Powder: A single blend chile powder, New Mexico Chimayo Chile Powder preferred. Don’t use a chili (with an “i”) seasoning, as it’s a blend of seasonings used to season Chili Soups. Want to learn more about chile powders and chili seasoning, take a look at my article for Chili vs. Chile.
• Jalapeno Pepper: For a milder seasoned soup, use a poblano peppers.
• Garlic

Ingredients For The Roasted Corn Guacamole

• Sweet Corn Kernels, removed from the cob.
• Onion: Use a sweet, yellow or red onion.
• Olive oil
• Lime: For the juice and zest.
• Avocado
• Cilantro
• Jalapeno Pepper: For a less spicy guacamole, use a poblano pepper or mild Hatch Green Chiles.
• Cherry Tomatoes: Please excuse my mistake. I accidentally photographed the cherry tomatoes in the upper photo. Thsey should be used for this guacamole.

How To Choose The Best Corn

Fresh corn makes all the difference here.

Fresh Corn Is Always My First Choice

If you’re lucky enough to live in Colorado, keep an eye out for Olathe sweet corn or locally grown corn from your neighborhood farm stand. You can taste the difference. The kernels are sweeter, juicier, and practically burst when you bite into them.

Tip: How to choose the sweetest ears of corn. Look for fresh tassels at the top. If the tassels are brown and shriveled, those ears aren’t as fresh.

Can You Use Frozen Corn?

Absolutely.

Fresh corn wins during summer, but frozen corn is picked and frozen at peak ripeness. It’s my second choice when corn season is over. You can also use equal amounts of canned corn, well drained. Use a paper towel to pat dry before roasting.

Yellow, White, or Bi-Color Corn?

Any of the three will work.

Yellow corn has a slightly richer flavor. White corn tends to be a little milder and crunchier in texture. Bi-color (Peaches and Cream) gives you the best of both worlds, and honestly, it’s what I grab most often.

1. Step 1: Using a sharp chef’s knife, stand the corn up and then use the knife to slice downwards to remove the kernels from the cob.
2. Step 2: Preheat oven to 425 degrees. Toss the corn with the oil and place them on a sheet pan. Roast the corn, until it’s just starting to golden, about 30 minutes, stirring every 10 minutes.

3. Step 3: Heat the oil in a Dutch oven and when hot, add the chopped onion and chopped jalapeno pepper. Cook until tender, about 5 minutes. Then add the garlic and stir until fragrant. This will take just a few seconds.
4. Step 4: Place 3 cups of the roasted corn kernels (saving the rest for the guacamole) into a food processor. Add the cooked onion and jalapeno. Puree until almost smooth. You want a few chunks of corn to show.

5. Step 5: Pour the sweet corn puree into the soup pot and place over medium-low heat. Stir constantly for a two minutes. Slowly whisk in the chicken broth. Bring to a simmer and cook for about 15 minutes. 
6. Step 6: Make The Roasted Corn Guacamole: Combine the remainder of the roasted corn (which should be about 1 ½ cups), chopped onion, cilantro, lime zest and juice, tomatoes and jalapeno. Gently stir in the chopped avocado. Season with salt and freshly ground pepper.

7. Step 7: How To Serve: 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 Chimayo New Mexico Chile Powder if you wish. 

Variations

• Scatter a little Cotija cheese over the top. Add roasted Pueblo chile peppers if they’re in season. Hatch chiles works beautifully, too.
• Add grilled chicken for a heartier version.
• Make it spicier: Colorado Pueblo chile peppers can be a bit spicier than jalapeno peppers. You’ll need to roast, peel and deseed them.
• Chipotle peppers in adobo if you’re craving smoky heat. Be careful with this one, they’re super hot.
• Make it creamier: If you’re looking for a creamy sweet corn soup. Swirl in a couple tablespoons of Mexican Crema once the soup is cooked. Mexican Crema is a thinner version of our American sour cream with a tangier flavor. Or you can drizzle in some heavy cream. Which ever you use, the starchy liquid will welcome and combine the cream.

Storage and Reheating

• Refrigerator: Store the soup in an airtight container for up to 4 days. Unfortunately the guacamole will not store well for leftovers.
• Freezer: Sealed well, it will keep in the freezer for up to 3 months. I like to use freezer safe zip-lock style bags. Stand them up, spoon in any left over soup. Squeeze the air out and seal well. Lay the bag flat in the freezer to optimize freezer space. Don’t forget to label and date.
• Reheating: Let the soup thaw in the refrigerator overnight, then warm it gently over medium-low heat.
• Make Ahead: This corn soup is an excellent candidate for making a day in advance. Just gently reheat over medium-low heat. The guacamole should be made just before serving.

Sweet Corn Soup with Roasted Corn Guacamole

Every summer, I look forward to making this soup at least once while sweet corn is at its peak. It reminds me that simple food can still surprise you. A bowl of silky corn soup is wonderful on its own, but that roasted corn guacamole takes it somewhere unexpected. It’s fresh, smoky, creamy, and unmistakably Southwestern.

After plenty of testing, a few disappointing batches, and a little culinary school technique tucked into the process, this has become the version I keep coming back to. I think you’ll find yourself doing the same every corn season.

More Southwestern Soup Recipes

I consider soup recipes to be my specialty, so if you’re looking for more, don’t miss my Soup Category. You’ll find lots of slurp worthy recipes, including the most popular on my site for Hatch Green Chili, Colorado Style.