Chilled Corn Soup with Avocado Cucumber Salsa (07.12.12)

Posted at 11:52 AM, Jul 12, 2012

by Jennifer Burns, Gossner

  • 4 fresh or frozen ears of corn, shucked
  • 4 cups water or stock
  • 2 garlic cloves, smashed
  • 1 1/4 cups chopped white onion
  • 1 fresh serrano chile, diced
  • 1/4 cup Gossner Whipping Cream
  • 1 avocado, diced
  • 1 cucumber, diced
  • 1 lime, juice and zest
  • 3 tablespoons cilantro, diced
  • 1/2 cup Gossner Cheddar Cheese, grated
  • Salt and Pepper, to taste

Roast corn on rack of gas burner over high heat, turning occasionally with tongs, until kernels are charred in spots, 4 to 5 minutes. (Alternatively, cook on the grill or cook the corn in the husks in the microwave on high for 5-7 minutes.) Transfer corn to a cutting board and, when cool enough to handle, cut kernels from cob with a sharp knife, then cut cob into thirds.

Bring kernels, 4 cups water or stock, garlic, 1/2 cup onion and salt to a boil in a large saucepan for about 20 minutes. Remove from heat and cool, uncovered.
Purée corn, chile, remaining 3/4 cup onion and cream in a blender. Add salt and pepper, to taste. Transfer soup to a bowl and cover with plastic wrap. Chill soup at least 1 hour.

Combine the avocado, cucumber, lime, cilantro, salt and pepper. To serve, place chilled corn soup in bowls, top with some of the salsa and cheddar cheese.