Fresh Corn Soup w/ Roasted Corn/Avocado Salsa

Lately, I’ve been missing………………..
……………….. SOUP! I know that sounds a bit crazy – I don’t generally make much soup in the summer as there are so many wonderful fresh ingredients available. Dinner for us, in the summer, is usually a salad with delicious, fresh seasonal produce and something simple off the grill. But when I saw this recipe on Epicurious, I knew that this soup would be finding it’s way to our table in the very near future.

Today seemed to be the perfect day as my daughter and her three little girlies are flying in from London (I’m not the slightest bit excited …….. oh dear, my nose is growing again!). They’ll be winging their way across the big pond all day long so I wanted something light and simple as they’ll be arriving tired but just in time for dinner.

The soup is creamy but light – with no cream or butter; a bit of coconut milk adds a touch of exotic, fabulous flavor. The roasted corn/avocado salsa is a delicious fresh topping but also a beautiful garnish for the yummy soup. It would make a lovely first course for a dinner party but also pairs beautifully with a salad for a casual lunch or dinner. It’s a winner in my book (we taste-tested yesterday) and I think you’ll enjoy it too!

Fresh Corn Soup w/ Roasted Corn/Avocado Salsa


Ingredients for the salsa:
3 ears fresh corn, kernels removed
1 tablespoon olive oil
sea salt and freshly ground black pepper
1 tablespoon finely chopped red onion
2 tablespoons fresh cilantro, finely chopped
1 lime, finely grated zest and juice
1 jalapeño, stemmed and seeded, finely chopped
1 avocado, pitted and chopped
½ of a medium size red pepper, diced about the same size as the avocado
Ingredients for the soup:
5 ears fresh corn, kernels removed
2 tablespoons olive oil
2 cloves garlic, crushed
½ sweet yellow onion, chopped
1 jalapeño, stemmed and chopped or 2 tablespoons finely chopped red pepper
1-2 teaspoons sea salt, to taste
1 ½ cups chicken broth (or vegetable broth)
½ cup coconut milk (I love the Light Coconut Milk from Trader Joe’s)
cilantro sprigs, to garnishDirections:
1. For the roasted corn salsa, preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.

2. Put the corn kernels on the baking sheet and toss with the oil, 1/4 teaspoon salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 18-20 minutes, until it begins to turn golden brown. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.

3. Prepare the corn for the soup by placing the kernels in a blender.

4. Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeño. Season with sea salt and pepper and sauté until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables to the blender and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, add just a bit of the chicken broth, if needed.)

5. Pour the corn puree into a medium size sauce and bring to a simmer. Stir constantly for a few minutes, until the soup begins to thicken. Slowly whisk or stir in the chicken broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 10 minutes. Add coconut milk and cook for another 2 minutes.

6. Finish the salsa by combining the roasted corn, red onion, cilantro, lime zest and juice, and jalapeño (or red pepper) in a medium size bowl. Gently stir in the avocado. Season with sea salt and pepper, to taste.

7. Ladle the soup into soup bowls. Place a generous spoonful of the salsa in the center of each bowl. Garnish with a small sprig of cilantro placed in the center of each.

Adapted from Epicurious

24 thoughts on “Fresh Corn Soup w/ Roasted Corn/Avocado Salsa”

  • Oops, I did forget to add the red bell pepper, it’s in the recipe now. Thanks for checking up on me Jacqueline, I need more eyes than I have!
    ps heard your baby is adorable! 🙂

  • Just made the soup and salsa…delicious! As I look back at your picture I see a little red in the salsa. Did you have tomato or maybe red pepper in your salsa. As i said, the salsa was great, but mine didn’t look quite as pretty or colorful as yours.

  • Just made the soup and salsa…delicious! As I look back at your picture I see a little red in the salsa. Did you have tomato or maybe red pepper in your salsa. As i said, the salsa was great, but mine didn’t look quite as pretty or colorful as yours.

  • I haven’t been able to get the thought of this soup out of my mind after seeing it on Facebook the other day! And that’s saying a lot for me as I’m not really much of a soup fan.
    LOVE the flavors you have going on here, and the lack of butter and cream have me cheering even more. Excellent!
    So excited that you have your girls visiting! May you all have a wonderful time together.

  • i really adore a non creamy soup like this. Chinese has a way of cooking corn soup too, we dont remove the kernels but throw the whole corn in along with some carrots and boil it with pork or chicken for 2 hours, believed to cool down our body 🙂

  • i would fly across the “pond” for this! delicious and such a great photo! have a wonderful time with your daughter and grand daughters!!
    mary x

  • This looks fabulous, Chris! I love our “Mutual Admiration Society!” LOL! Seriously, I love that we inspire each other so much. You’re sure to have a wonderful time with your daughter & her family.

  • It will serve 4-6. You could freeze the leftovers but it’s so good you probably won’t have any. I made a double batch and Scott and I ate about a third of it for lunch.

  • How many servings does this recipe make? You may have said, but I reread the recipe and did not see the number. Also, do you think the leftovers could be frozen since I do not need a large quantity.

  • Sandra, Hope you enjoy the soup, check out the corn shucking post that Paula recommended
    very cool!
    The girls will be here for a month and will be in and out – we have lots of fun plans, one of them being a week at a beach in South Carolina, can’t wait to see them and kiss their sweet little cheeks!

  • We must be thinking the same! I looked in my fridge and saw 5 ears of corn I have to use today and I thought of making corn soup!! I love your recipe, it looks amazing!!

    Have fun with your daughter and grand babies! You must be so excited!!

  • I plan on making a trip to the Farmers Market this week in hopes of finding some fresh corn. This looks like something we’d love. What else do you have up your sleeve for the girls visit?

  • How exciting that your daughter and babies are coming! I’d be that excited too.

    This soup looks devine!

    I’ve tried Paula’s corn method and it’s very cool. I’ve used it for a while now and it works every time.

  • Paula, I googled this as soon as I got your comment, wow that is REALLY cool – I can’t wait to try it! I know that you shouldn’t husk them at the market because they loose some of the sweetness and freshness but I hate the mess at home so I usually do – this sounds wonderful! If anyone else is interested here is the link – and the man who is doing the youtube video is adorable!

  • This sounds fabulous! BTW, have you seen the video about how to shuck fresh corn without any silks? It is so cool. I tried it for the first time this weekend and it works perfectly. Now I’m going to be buying corn on the cob every time I go to the store. I’ve already started pinning recipes like this one.

    Have fun with you daughter and granddaughters.

  • I don’t make a lot of soups in the summer either. This looks very light though. I am checking out this corn shucking youtube as well. Have fun with your girls! 🙂

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