This time of year always feels a bit odd. For years late August meant only one thing – school. The start of a new school year was a rejuvenating renewal, a chance to reinvent yourself. Start over. Forget about that highly embarrassing slip on the ice getting off the bus the previous winter. Things like that.
Those day are gone. Let’s be honest, they’ve been gone for a while. Now when late August rolls around I find myself clinging to summer, savoring those last few fire-hued sunsets that fade into inky blue and blue and black. But the heat of day has mellowed and there’s that unmistakable chill first thing in the morning as fall starts creeping in, slow and hushed. Part of me wants to give in to hoodies and scarves that are just around the corner, the spicy, smoldering scent of burning leaves, the piles of plump pumpkins, but the other part is sad another summer is coming to an end. I always hate to see it go. It’s usually when August starts drawing to a close that I start looking around wondering where another year went. September? That’s officially closing in on the end of the year. Blink and it’ll be Christmas. Scary.
I’m not quite ready to let go of summer just yet. All of summer’s bounty is at peak here in the Midwest. Piles of sweet corn fill the backs of old farm trucks. Tomatoes, perfect in their imperfections, scatter across tabletops and fresh herbs permeate the air with they’re savory/sweet fragrance. It’s hard to imagine another growing season coming into an end.
This Fresh Corn Soup with Roasted Corn Guacamole a light and refreshing summer soup to try before fall. I know what you’re thinking – soup in the summer? That’s crazycakes! But soup doesn’t have to be a weighty meal full of meat, pasta and cream. This one right here is the proof. The delicious, delectable proof.
The base of this soup reminded me of a chowder but there’s not a drop of cream in sight. Hooray! The pureed fresh corn adds a great creamy texture and I loved the slight heat in the background from the jalapeno. The soup is wonderful and flavorful on it’s own but the roasted corn guacamole really takes it over the top. The corn gets a bit crispy and pops in your mouth. The avocado adds that unmistakable richness. A bit of fresh brightness is a welcome addition here so I even went ahead and used the cilantro the recipe called for (I know! Shocking!) I did cut the amount way back so it wouldn’t overpower the other flavors. The final product creamy, sweet and savory with great contrasting textures – truly a perfect summer send off.
For the Roasted Corn Guacamole:
- Kernels from 3 ears fresh corn, or 2 cups frozen corn, defrosted
- 1 tablespoon olive oil
- Salt and black pepper
- 1 tablespoon finely chopped red onion
- 2 tablespoons fresh cilantro, finely chopped (I used 1 tablespoon)
- 1 lime, finely grated zest and juice
- 1 jalapeño, stemmed and seeded, finely chopped
- 1 avocado, pitted and chopped
For the soup:
- Kernels from 5 ears fresh corn, or 3 cups frozen corn, defrosted
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- 1/2 red onion, chopped
- 1 jalapeño, stemmed and chopped
- Salt and black pepper
- 1 1/2 cups chicken or vegetable broth
- Cilantro sprigs, for garnish
Roast the corn for the guacamole: Preheat the oven to 450°F. Line a baking sheet with parchment or aluminum foil.
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 20 minutes, until the corn turns a deep golden brown. Remove the corn from the oven and set aside.
Prepare the soup: Put the kernels in a blender or food processor. Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeño, season with salt and pepper and sauté until the vegetables are translucent, about 6 minutes. Transfer the vegetables to the blender or food processor and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add any more liquid.)
Pour the corn mixrure into the soup pot and place over medium heat. Stir constantly until the soup begins to thicken. Slowly whisk in the broth. Bring to a boil, then decrease the heat to a simmer. Cover the soup and cook for 15 minutes.
Prepare the guacamole: In a bowl, combine the roasted corn, red onion, cilantro, lime zest and juice, and jalapeño. Gently stir in the avocado. Season with salt and pepper to taste.
To serve: Ladle the soup into soup bowls. Spoon guacamole into the center of each bowl. Garnish with additional cilantro, if desired. Serves 4 to 6.