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Grilled Corn and Pepper Bisque

Leigh Beisch
Yield MAKES: 6 cups; 4 to 6 servings
The only cooking involved in Roxanne Chan's chilled corn soup takes place on the grill, which makes it perfect for late summer.


  • 4 ears corn (2 1/2 lb. total), husked, silks removed
  • 1 pound red bell peppers, rinsed, stemmed, seeded, and halved lengthwise
  • 2 green onions, white and pale green parts only, rinsed and root ends trimmed
  • 1 fresh jalapeño chile, rinsed, stemmed, seeded, and halved lengthwise
  • About 2 teaspoons olive oil
  • 2 cans (14.5 oz. each) chicken broth
  • 1/4 cup sour cream
  • 2 tablespoons chopped cilantro
  • 1 teaspoon ground cumin
  • 1 tablespoon lime juice
  • Salt and pepper
  • 1 avocado (6 oz.)

Nutrition Information

  • calories 167
  • caloriesfromfat 41 %
  • protein 8.2 g
  • fat 7.7 g
  • satfat 2.1 g
  • carbohydrate 20 g
  • fiber 3.8 g
  • sodium 64 mg
  • cholesterol 4.2 mg

How to Make It

  1. Rub corn, peppers, green onions, and jalapeño lightly with oil. Place on a grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning occasionally, until slightly charred, about 5 minutes total for green onions and jalapeño, 10 to 12 minutes total for other vegetables. Let cool. Cut corn kernels from cobs; chop peppers, green onions, and jalapeño.

  2. In a blender, whirl 1/2 the broth and corn and the sour cream, cilantro, cumin, green onions, and jalapeño until smooth. Pour into a bowl. Stir in remaining broth and corn, the lime juice and peppers, and salt and pepper to taste. Chill until cold, 1 hour or up to 1 day. Just before serving, pit, peel, and dice avocado; ladle soup into bowls and top with avocado.