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.