Kitchen Diva

When I think of summer recipes, I seldom think of soup.

However, a well-balanced soup is the perfect way to highlight all the sweet, crisp flavors of freshly picked summer corn.

Using both the corn kernels and the corn cob in a soup is a great way to quickly and deeply infuse the broth with flavor, creating a spoonful of summer with each bite.

Corn on the cob is an essential part of a summer meal and provides many health benefits year-round.

The average serving of corn on the cob has about a quarter of your daily requirement for thiamin, which helps maintain memory, as well as beta-cryptoxanthin, which aids in lung health.

It also is a good source of fiber and contains fair amounts of vitamin C, magnesium, niacin and potassium. One serving or one ear of corn has about 83 calories.

This recipe for Sweet Corn Soup with Spicy Guacamole is the perfect showcase for fresh corn and summer vegetables. Soup in the summertime? Yes, please!

Sweet corn soup with

spicy guacamole

8 ears fresh sweet corn

2 tablespoons olive oil

2 chopped green onions, white and green parts, roots discarded

1/2 fresh, small serrano pepper, chopped

2 jarred fire-roasted red peppers, chopped

2 cloves garlic, minced

3 1/2 cups chicken or vegetable broth

1/2 medium tomato, diced

2 tbsp fresh cilantro

1 tsp minced lime peel

2 tablespoons lime juice

1/2 teaspoon coarse salt

1/4 teaspoon coarsely ground black pepper

1 large avocado, halved, seeded, peeled, and coarsely chopped

1/2 cup crumbled queso fresco cheese

1. Cut the corn kernels off the cobs (should have about 4 cups). Set aside 3/4 cup of the corn for the guacamole. Set aside three of the corn cobs; discard remaining cobs.

2. In a large skillet heat 1 tablespoon olive oil over medium heat. Add 2 tablespoons green onions, half the chopped serrano, half the chopped fire-roasted pepper and half of the garlic. Cook and stir for 4 to 5 minutes or until vegetables are tender. Remove from skillet and set aside.

3. Add 1 1/2 cups of the broth and reserved corn cobs to the skillet. Bring to boil; reduce heat. Cover and simmer for 5 minutes. Using tongs, remove corn cobs and discard; reserve broth in skillet.

4. Add 3 1/4 cups corn kernels to broth. Bring to boil; reduce heat. Cover and simmer 4-5 minutes or until corn is tender. Cool slightly.

5. In a blender or food processor, combine cooked corn and pepper mixture. If using a blender, remove the center cap and cover the lid with a dish towel. Blend or process until almost smooth.

6. Return pureed mixture to the skillet. Slowly whisk in enough remaining broth to reach desired consistency; heat through. Keep soup warm while preparing guacamole.

7. For guacamole, in a large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add the 3/4 cup reserved corn kernels. Cook 8 to 10 minutes or until kernels are tender and lightly browned, stirring occasionally. Remove from heat and cool slightly.

8. In a medium bowl combine toasted corn, the remaining garlic, green onion and peppers, the tomato, cilantro, lime peel, lime juice, salt and black pepper. Add the avocado. Lightly toss to combine. Ladle soup into bowls. Top with guacamole and sprinkle with crumbled queso fresco cheese.

(c) 2018 King Features Synd., Inc., and Angela Shelf Medearis