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

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

This Story Originally Appeared On sunset.com

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Credit: Leigh Beisch

Recipe Summary test

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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