Fresh Corn Soup with Avocado Salsa

Fresh Corn Soup with Avocado Salsa

Corn season is getting closer and I can feel it in my midwestern bones.

Straight off a freshly grilled cob is my favorite way to eat corn, but I make do with all other forms when ears aren’t available. Frozen and canned get me through every season that’s not corn season.

This soup is ultra fresh-corny and will maybe even trick you into thinking it’s summer. I especially like this soup because cook time is very short, which means the corn still has its fresh crunch even though it’s coming from a frozen bag!

A short cook time also means a quick meal. Hi, YES! Please and thank you.

Fresh Corn Soup with Avocado Salsa

90% of my love for soup stems from its potential for toppings, and this soup is no exception. Here we do a fresh avocado salsa that is heavy on the lime. It’s all so fresh and summery!

ALSO I’ve been hankering to try this soup with crispy carnitas in it/on it. This would take away from the quickness of the soup, so I have yet to do it even though it would definitely be worth the extra effort. If you try it, tell me! I need soup envy to motivate me.

Fresh Corn Soup with Avocado Salsa

Prep Time10 mins
Cook Time25 mins
Total Time35 mins

Ingredients

FOR THE SOUP

  • 2 tablespoons olive oil
  • 1/2 cup chopped red onion
  • 1 jalapeño, seeded and chopped
  • 1 garlic clove, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (16 ounce) bag frozen sweet corn kernels (or 3 cups fresh kernels)
  • 2 cups reduced sodium chicken broth

FOR THE AVOCADO SALSA

  • 2 large avocados, diced
  • 2 tablespoons chopped red onion
  • 1 jalapeño, seeded and chopped
  • 1 lime, zested and juiced
  • 1/2 teaspoon salt

Directions

FOR THE SOUP

  • Heat olive oil in a medium pot over medium-low. Add onion, jalapeño, garlic, salt, and pepper and sauté until softened – about 5 minutes. Stir in corn kernels and cook an additional 5 minutes – until corn is heated through. Transfer to a blender and blend while slowly pouring in chicken broth. Return to pot and cook until heated through – about 10 minutes over medium heat. Serve immediately topped with avocado salsa.

FOR THE AVOCADO SALSA

  • Combine all ingredients in a bowl. 

Adapted from Epicurious.

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