Fresh Corn Soup with Roasted Corn Guacamole

After the corn tortilla debacle, Betty Crapper decided to pay homage to the humble maize plant in hopes of ensuring pliable corn tortillas at a later date. 

Betty Crapper made Fresh Corn Soup with Roasted Corn Guacamole. Betty Crapper embraced corn and did not fear failure!

The humble maize plant rewarded me with a sweet and spicy side dish. The soup was creamy without the use of cream. The roasted corn guacamole added a surprisingly crunchy bite to an otherwise one dimensional soup. Betty Crapper loved it. Betty Crapper's hubby loved it, and not just because he chose the recipe on his iPad's beautifully designed Epicurious app. 

Yes, Betty Crapper is green with envy. 

The soup and guacamole were quite easy to make and not at all intimidating. The ingredients were few and simple.

Begin by removing the corn from the cob. Beware of the flying corn. Betty Crapper made a mess and had corn all over the counter and floor. Hey! Be nice.

Toss kernels from three ears of corn in olive oil and season with salt and pepper. Spread on a baking sheet and roast for about 20 minutes. You are looking to have some crunchy dark ones. 

Place kernels from six ears of corn in a blender.

Saute garlic, onion, and jalapeno in olive oil until soft.

Add to blender and process until smooth. 

Betty Crapper was not able to get it super smooth because her nine month old detests the sound of the blender. Betty Crapper hates her baby crying more than lumpy soup.

Add the vegetable mixture to your soup pot. Cook over medium heat and stir constantly until the soup thickens. 

Slowly add the chicken broth and stir until smooth. Bring to a boil. Lower heat. Cover and simmer for 15 minutes.

Make your guacamole. Combine roasted corn, red onion, cilantro, lime zest, lime juice, and jalapeno in a bowl. Carefully add avocado. Season with salt and pepper.

Ladle soup into bowls. Spoon guacamole into center and garnish with cilantro.

Fresh Corn Soup with Roasted Corn Guacamole

(Adapted from Epicurious)

serves 4

Guacamole

Kernels from 3 ears fresh corn

1 tbsp olive oil

1/4 tsp salt

black pepper to taste

1 tbsp finely chopped red onion

2 tbsp fresh cilantro, finely chopped

1 lime, finely grated zest and juice

1 jalapeno, stemmed and seeded, finely chopped

1 avocado, pitted and chopped

Soup

Kernels from 5 ears fresh corn

2 tbsp olive oil

1 clove garlic, crushed

1/2 red onion, chopped

1 jalapeno, stemmed and chopped

salt and black pepper

1 1/2 cups chicken broth

cilantro sprigs, to garnish

Preheat oven to 450 F. Line a baking sheet with foil. Place kernels for guacamole on baking sheet. Toss kernels with olive oil, salt and pepper. Roast for about 20 minutes until corn turns golden brown. Set aside.

Put kernels for soup in blender. Heat oil in soup pot over medium heat. Add garlic, red onion, and jalapeno. Add salt and pepper and saute about six minutes until soft. Transfer vegetables to blender and process until smooth. Add vegetables to soup pot and cook over medium for a few minutes. Stir constantly until soup thickens. Slowly stir in chicken broth. Lower heat to simmer. Cover and simmer for 15 minutes.

Meanwhile, finish your guacamole. In a bowl combine the roasted corn, red onion, cilantro, lime zest, lime juice, and jalapeno. Carefully add the avocado. Season with salt and pepper.

Ladle soup into bowls. Spoon guacamole into center of bowl. Garnish with cilantro sprigs.

Tips

• Beware, the soup does have quite a spicy bite. 
• If you desire less heat, make sure you remove the ribs and seeds of the jalapenos. 
• Never, ever touch your eyes after handling jalapenos. Betty Crapper learned this the hard way and now wears gloves.

This is now Betty Crapper's favorite way to consume corn. What is yours?