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Simply Mexican (2009) – Fresh Corn Soup topped with Roasted Corn Guacamole

February 15, 2013
Simply Mexican (2009) by Lourdes Castro. UTSA Libraries Special Collections

Simply Mexican (2009) by Lourdes Castro. UTSA Libraries Special Collections

Castro, Lourdes. Simply Mexican Ten Speed Press Publication:  Berkeley, California.  2009.  [TX716.M4 C3978 2009]

By Leslie Hill, an undergraduate nutrition student at UTSA

When I originally started thinking about the recipe that I would be cooking, I decided that I wanted a whole food and healthy recipe that had good nutritional content.  I have recently started to learn how to cook and I find it more therapeutic than I first imagined it would be, so to be able to cook something that is from a different culture was an exciting prospect. This recipe is made up of mainly vegetables.  It also includes oils and salt and pepper to taste.  I thought this would be a perfect recipe to meet my criteria.

Fresh Corn Soup topped with Roasted Corn Guacamole

Roasted Corn Guacamole

  • Ingredients


    2 cups of frozen corn

  • 1 tablespoon olive oil
  • Salt and black pepper
  • 1 tablespoon finely chopped red onion
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 lime, finely grated zest and juice
  • 1 Jalapeno, stemmed and seeded, finely chopped
  • 1 avocado, pitted and chopped

Roast the corn for guacamole:
Preheat the oven to 450 degrees Fahrenheit.  Prepare a baking sheet by lining it with aluminum foil.  Put the corn kernels on the baking sheet and toss with the oil, ¼ teaspoon salt, and black pepper to taste.  Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown.  It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy.  Remove the corn from the oven and set aside.

Finish the Roasted Corn Guacamole:
In a bowl, combine the roasted corn, red onion, cilantro, lime zest and juice, and jalapeno.  Gently stir in the avocado.  Season with salt and pepper.

Fresh Corn Soup

  • sautéing onions and garlic

    sautéing onions and garlic

    3 cups of frozen corn

  • 2 tablespoons olive oil
  • 1 clove garlic, crushed
  • ½ red onion, chopped
  • 1 jalapeno, stemmed and chopped
  • Salt and black pepper
  • 1 ½ cups chicken broth
  • Cilantro sprigs, to garnish

Prepare the corn for the soup:
Put the kernels in a blender.  Combine the oil and the garlic in a soup pot over medium heat.  Add the onion and jalapeno.  Season with salt and pepper and sauté until the vegetables are soft and translucent, about 6 minutes.  Transfer the vegetables to the blender and puree until smooth.  (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add any more liquid)

Simmer the soup:
Pour the corn puree into the soup pot and place over medium heat.  Stir constantly for a few minutes, until the soup begins to thicken.  Slowly whisk or stir in the chicken broth.  Bring to a boil, decrease the heat to a simmer, cover, and cook for 15 minutes.

Serve and Garnish:
Ladle the soup into soup bowls.  Place a generous spoonful of the guacamole in the center of each bowl.  Garnish with a small sprig of cilantro place in the center of each.

In the Kitchen:

I started off with the recipe by preparing all of my ingredients.  I cut up all of the vegetables for both the soup and the guacamole.  I then measured out the corn for roasting and laid them on the prepared cooking sheet, placing the corn for the soup into the blender.

050To begin the cooking portion, I placed the corn on the cooking sheet into the oven to be roasted. While the corn was roasting I sautéed the vegetables and attempted to puree the ingredients in a blender.  I say “attempted” because I somehow ended up breaking the blender in the pureeing process.  I ended up finishing the puree in a food processor that left the mixture less than the smooth consistency that the recipe called for, so I ended up with a chunkier version. I finished the recipe by mixing in the roasted corn with the remaining ingredients for the guacamole.

All in all, I was satisfied with the end product, but I did underestimate the spiciness that the fresh jalapenos lent to both the soup and the guacamole. I personally enjoyed cooking and eating the Mexican corn soup and corn roasted guacamole.  I felt as if I really got a taste of the Mexican culture, literally.

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