Roasted Corn Green Chile Soup Recipe

Preparation

1. 1

   Roast the Corn

   Preheat the oven to 400°F (200°C). Spread the fresh corn kernels on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 20-25 minutes or until the corn is slightly charred. Remove from the oven and set aside.

2. 2

   Sauté Aromatics

   In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent. Add the minced garlic and cumin, and cook for an additional 1-2 minutes until fragrant.

3. 3

   Combine Ingredients

   Add the roasted corn, chopped green chiles, vegetable broth, coconut milk, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.

4. 4

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.

5. 5

   Finish and Serve

   Stir in the lime juice and fresh cilantro. Taste and adjust seasoning if necessary. Serve hot with additional cilantro on top if desired.