Corn Soup Recipe

Prepare corn

If using fresh corn, remove husks and silk. Stand each ear upright and carefully cut kernels off the cob. Reserve cobs for extra flavor by simmering with the stock (optional).

In a medium saucepan over medium heat, melt the butter. Add the diced onion and a pinch of salt and sweat until translucent and soft, about 6–8 minutes. Add the smashed garlic and grated ginger and cook 1 minute until fragrant.

Add the corn kernels to the pan and cook, stirring occasionally, 4–5 minutes to soften and release juices. Stir in ground cumin and white pepper and cook 30 seconds to bloom the spices.

Pour in the stock (and add reserved cobs if using). Bring to a gentle simmer and cook 8–10 minutes to meld flavors.

Remove the pan from heat. Remove any cobs. Stir in milk and liquid smoke (or a small drop more if you prefer stronger smoke). Let cool for 10 minutes.

Working in batches if needed, transfer the mixture to a blender and puree until completely smooth. Taste and season with kosher salt and lime juice. If you prefer an ultra-silky texture, pass the puree through a fine-mesh sieve into a bowl, pressing with the back of a spoon.

Cool the soup to room temperature, then refrigerate until well chilled, at least 2 hours. To speed chilling, stir in ice cubes and blend quickly, then transfer to fridge; remove any diluted water with gentle tasting and adjust seasoning if needed.

Preheat broiler (or oven to 230°C/450°F). Brush avocado halves lightly with 1 tbs olive oil. Place cut-side up on a baking sheet and broil/roast until the flesh shows light char spots and scent is nutty, 4–6 minutes. Remove and cool slightly.

Scoop avocado flesh into a blender or food processor. Add remaining 1 tbs olive oil, cilantro, garlic clove, lime juice, Greek yogurt, ground cumin, honey, and kosher salt. Blend until smooth, adding warm water 1 tbs at a time to reach a pourable but thick sauce (about 2 tbs). Taste and adjust salt, lime, or honey. Chill briefly if desired.

In a small saucepan, combine rice vinegar, water, sugar, and 0.5 tsp kosher salt. Warm over low heat, stirring until sugar dissolves. Remove from heat and let cool 2 minutes.

Place the sliced radishes, cucumber, and red onion in a heatproof bowl or jar. Pour the warm pickling liquid over the vegetables. Let sit at least 15 minutes at room temperature for a quick pickle (longer for more pronounced flavor—up to 2 hours). Drain before serving, reserving a teaspoon of the pickling liquid if you want to loosen the mojo later.

If using, toast a small handful of corn kernels in a dry skillet until golden for added crunch, or reserve crushed tortilla chips.

Taste the chilled corn soup and adjust seasoning with extra salt, a squeeze of lime juice, or a few drops of liquid smoke if needed. If soup is too thick after chilling, thin with a little cold milk or reserved pickling liquid to desired consistency.

Ladle chilled smoked corn soup into small bowls or chilled cups (about 3/4 cup soup per serving). Spoon a generous dollop (about 2 tbs) of the creamy roasted avocado mojo into the center of each bowl; use the back of a spoon to create a swirl if desired.

Top each bowl with a small mound (about 1–2 tbs) of the drained pickled vegetables. Sprinkle toasted corn kernels or crushed tortilla chips for crunch, scatter cilantro leaves, and drizzle a little extra-virgin olive oil. Lightly dust with smoked paprika and a grind of black pepper. Serve immediately chilled.