Recipe by Judith Klausner

(Steve votes: delicious!)


  • 3 ears corn
  • 2 avocados, ripe, pitted & quartered
  • vegetable broth
  • water
  • jalapeño, chopped
  • 4 clove garlic, chopped
  • cilantro, chopped
  • ≈5tbsp lime juice
  • sour cream to garnish


  • cut kernels off corn
  • cook in non-stick pan ≈10min
  • chill in fridge
  • mix corn kernels with 1.5 cups vegetable broth
  • puree with immersion blender
  • strain with coarse mesh to get most of the corn bits out
  • combine corn solids with a bit more broth and water
  • strain and discard solids
  • add remaining ingredients and puree with immersion blender
  • add broth until desired consistency
  • serve chilled with sour cream and cilantro to garnish