Cold Avocado Corn Soup With Cilantro Oil

A refreshing chilled soup that combines charred corn, creamy avocados, and spicy serrano chile, finished with a drizzle of homemade cilantro oil and Mexican crema. Perfect for hot summer days.

6 servings

2 hr 7 min

Published October 4, 2025

Ingredients

•1 ear fresh or frozen ear of corn, shucked
•4 cups water
•1 clove garlic
•1½ teaspoons salt
•1¼ cups white onion
•1 whole fresh serrano chile
•2 whole firm-ripe California avocados
•3 tablespoons fresh lime juice
•¼ cup crema or sour cream
•1 cup fresh cilantro
•¼ cup olive oil
•½ teaspoon salt
•1 piece melon-ball cutter

Cooking Instructions

1.
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, heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 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.
10 min
2.
Bring kernels, cob pieces, 4 cups water, garlic, salt, and 1/2 cup onion to a boil in a 3-quart saucepan and boil until liquid is reduced to about 3 cups, about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces.
20 min
3.
Purée corn mixture along with chile and remaining 3/4 cup onion in a blender, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Return broth to cleaned blender.
10 min
4.
Quarter, pit, and peel 1 avocado, then add to blender with 2 tablespoons lime juice and purée until smooth. Transfer soup to a bowl and cover surface with plastic wrap. Cover bowl with plastic wrap and chill soup at least 1 hour.
60 min
5.
Purée cilantro, oil, and salt in cleaned blender, scraping down sides of blender several times. Pour oil into cleaned fine-mesh sieve set over a bowl and let drain 15 minutes (do not press on solids). Discard solids.
15 min
6.
Halve and pit remaining avocado and scoop small balls from flesh with melon-ball cutter, then toss gently with remaining tablespoon lime juice in a bowl.
5 min
7.
Whisk together crema and remaining 2 tablespoons water in a small bowl until smooth.
2 min
8.
Season soup with salt and ladle into 6 shallow soup bowls. Divide avocado balls among bowls, then drizzle with crema and cilantro oil.
5 min

Ingredients

•1 ear fresh or frozen ear of corn, shucked

•4 cups water

•1 clove garlic

•1½ teaspoons salt

•1¼ cups white onion

•1 whole fresh serrano chile

•2 whole firm-ripe California avocados

•3 tablespoons fresh lime juice

•¼ cup crema or sour cream

•1 cup fresh cilantro

•¼ cup olive oil

•½ teaspoon salt

•1 piece melon-ball cutter

Cooking Instructions

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, heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 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.

10 min

Bring kernels, cob pieces, 4 cups water, garlic, salt, and 1/2 cup onion to a boil in a 3-quart saucepan and boil until liquid is reduced to about 3 cups, about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces.

20 min

Purée corn mixture along with chile and remaining 3/4 cup onion in a blender, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Return broth to cleaned blender.

10 min

Quarter, pit, and peel 1 avocado, then add to blender with 2 tablespoons lime juice and purée until smooth. Transfer soup to a bowl and cover surface with plastic wrap. Cover bowl with plastic wrap and chill soup at least 1 hour.

60 min

Purée cilantro, oil, and salt in cleaned blender, scraping down sides of blender several times. Pour oil into cleaned fine-mesh sieve set over a bowl and let drain 15 minutes (do not press on solids). Discard solids.

15 min

Halve and pit remaining avocado and scoop small balls from flesh with melon-ball cutter, then toss gently with remaining tablespoon lime juice in a bowl.

5 min

Whisk together crema and remaining 2 tablespoons water in a small bowl until smooth.

2 min

Season soup with salt and ladle into 6 shallow soup bowls. Divide avocado balls among bowls, then drizzle with crema and cilantro oil.

5 min