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Fresh Corn Soup Topped with Roasted Corn Guacamole

4.4

(82)

Image may contain Bowl Dish Food Meal Stew Soup Bowl Soup Plant and Curry
Photo by Lucy Schaeffer

I really love this soup. The flavors will remind you of corn chowder, but the texture is much lighter. The soup is bright and fresh and can be made year-round since it tastes just as good when using frozen corn as it does when using fresh.

COOKING NOTES

INGREDIENTS
Frozen corn
If you are using frozen corn, measure the amount needed before defrosting.

TECHNIQUE
Removing Corn Kernels
I find that the easiest way to do this is to work with the corn in a horizontal position and essentially slice four sides off of the ear of corn. You will need a large chef’s knife. Place the corn on a cutting board lengthwise in front of you and position the tip of your knife blade on the top right side of the corn then slice off the entire right side. To help avoid cutting into the cob, place your blade one kernel in from the edge. Rotate the ear of corn clockwise and repeat with the remaining three sides.

Roasting Corn
Roasting corn not only caramelizes the naturally present sugars, it also intensifies the flavor of the corn. Twenty minutes is the average time it takes to get the corn to that state, but don’t be afraid to leave it in a bit longer. Even if some kernels appear burnt, they will be deliciously crunchy and pop in your mouth.

ADVANCE PREPARATION
The soup can be made a day in advance, cooled, and stored in the refrigerator. However, it is best to make the corn guacamole a few hours before you are going to eat it.

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