Name: Cold Avocado Corn Soup With Cilantro Oil
Cook time: 50 min
Total time: 2 1/2 hr
Yield: Makes 6 servings
Ingredients: 1 fresh or frozen ear of corn, shucked; 4 cups plus 2 tablespoons water; 1 garlic clove, smashed; 1 1/2 teaspoons salt; 1 1/4 cups chopped white onion; 1 fresh serrano chile, stemmed and coarsely chopped (including seeds); 2 firm-ripe California avocados (1 to 1 1/4 lb total); 3 tablespoons fresh lime juice; 1/4 cup crema or sour cream; 1 cup coarsely chopped fresh cilantro; 1/4 cup olive oil; 1/2 teaspoon salt; a 3/4-inch melon-ball cutter

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Photo by Sang An

Crema — a Mexican cultured heavy cream similar to sour cream — is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet corn.

Cooks' notes:

•Soup can be chilled up to 1 day.
•Cilantro oil can be made 3 hours ahead and chilled, covered.

Recipe notes

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