Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

The only cooking involved in Roxanne Chan's chilled corn soup takes place on the grill, which makes it perfect for late summer.

Roxanne Chan, Albany, CA
This Story Originally Appeared On sunset.com

Gallery

Credit: Leigh Beisch

Recipe Summary

Yield:
MAKES: 6 cups; 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

167 calories; calories from fat 41%; protein 8.2g; fat 7.7g; saturated fat 2.1g; carbohydrates 20g; fiber 3.8g; sodium 64mg; cholesterol 4.2mg.
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