Spicy Roasted Corn and Jalapeño Avocado Soup is a creamy, flavorful dish that perfectly balances smokiness, heat, and richness. The roasted corn brings a deep, slightly sweet taste, while the jalapeños add a spicy kick. Avocado makes the soup velvety smooth, enhancing the richness without the need for heavy cream. This vibrant soup is perfect for any season, whether served warm on a chilly night or chilled for a refreshing summer treat. Packed with bold flavors, it’s a great option for those who love a bit of heat in their meals.

Ingredients

3 ears of corn (or 2 cups frozen corn)
2 jalapeños, halved and deseeded (leave some seeds for extra spice)

1 large avocado, ripe
1 small onion, diced
3 cloves garlic, minced

2 tablespoons olive oil
4 cups vegetable or chicken broth
1 teaspoon smoked paprika

1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and black pepper to taste

1/2 cup heavy cream or coconut milk (optional for extra creaminess)
Juice of 1 lime
Fresh cilantro, chopped (for garnish)

Crumbled cotija or feta cheese (optional for topping)

Preparation

Step 1: Roast the Corn and Jalapeños
Preheat the oven to 400°F (200°C). Place the corn on a baking sheet and drizzle with 1 tablespoon of olive oil. Add the halved jalapeños and roast for 15-20 minutes until the corn is slightly charred, and the jalapeños are blistered. Remove from the oven and let cool. Cut the corn kernels off the cob and dice the jalapeños.

Step 2: Sauté the Aromatics
In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until soft. Stir in the minced garlic, smoked paprika, cumin, and chili powder. Sauté for another minute until fragrant.

Step 3: Blend the Soup
In a blender, combine the roasted corn (reserving ¼ cup for garnish), roasted jalapeños, avocado, sautéed onion mixture, and broth. Blend until smooth. If you prefer a chunkier soup, pulse a few times instead of fully blending.

Step 4: Simmer the Soup
Pour the blended mixture back into the pot and bring to a gentle simmer over medium-low heat. Stir in the heavy cream or coconut milk if using. Cook for 5 minutes, adjusting seasoning with salt, pepper, and lime juice.

Step 5: Serve and Garnish
Ladle the soup into bowls and top with reserved roasted corn, chopped cilantro, crumbled cotija cheese, and an extra drizzle of lime juice. Serve warm or chilled, depending on preference.

Variations

Extra Heat: Add a pinch of cayenne or blend in an extra jalapeño.
Protein Boost: Stir in shredded chicken or crispy bacon for added texture.
Dairy-Free Option: Use coconut milk instead of heavy cream and skip the cheese.

Cooking Notes

If using frozen corn, roast it in a pan until caramelized for a similar flavor.
For a smoky depth, grill the corn and jalapeños instead of roasting.

Serving Suggestions

Serve with warm tortilla chips or crusty bread.

Pair with a side salad for a light but filling meal.

Tips

Use an immersion blender directly in the pot for easy blending.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time

15 minutes

Cooking Time

20 minutes

Total Time

35 minutes

Nutritional Information (Per Serving)

Calories: 280
Protein: 5g
Sodium: 480mg

Carbohydrates: 24g
Fat: 18g

FAQs

Q: Can I make this soup ahead of time?
Yes! The flavors develop even more when stored overnight in the fridge.

Q: Can I freeze this soup?
Since it contains avocado, freezing is not recommended as it may alter the texture.

Q: Can I make this soup spicier?
Yes, leave the jalapeño seeds or add a diced serrano pepper.

Conclusion

Spicy Roasted Corn and Jalapeño Avocado Soup is a rich, smoky, and creamy dish that delivers the perfect balance of spice and sweetness. With a smooth texture from avocado and a deep flavor from roasted corn and jalapeños, this soup is both comforting and refreshing. Whether enjoyed as a light meal or an appetizer, this dish will impress anyone who loves bold flavors with a hint of spice.