MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fresh Corn Soup Topped With Roasted Corn Guacamole, Pt 2
 Categories: Soups, Sauces, Chiles
      Yield: 4 Servings
 
           Continued from PT 1
 
  Notes:

  Frozen corn: If you are using frozen corn, measure the amount
  needed before defrosting.
  
  Removing Corn Kernels:

  I find that the easiest way to do this is to work with the corn in
  a horizontal position and essentially slice four sides off of the
  ear of corn. You will need a large chef's knife. Place the corn on
  a cutting board lengthwise in front of you and position the tip of
  your knife blade on the top right side of the corn then slice off
  the entire right side. To help avoid cutting into the cob, place
  your blade one kernel in from the edge. Rotate the ear of corn
  clockwise and repeat with the remaining three sides.
  
  Roasting Corn:

  Roasting corn not only caramelizes the naturally present sugars, it
  also intensifies the flavor of the corn. Twenty minutes is the
  average time it takes to get the corn to that state, but don't be
  afraid to leave it in a bit longer. Even if some kernels appear
  burnt, they will be deliciously crunchy and pop in your mouth.
  
  Advance Preparation:

  The soup can be made a day in advance, cooled, and stored in the
  refrigerator. However, it is best to make the corn guacamole a few
  hours before you are going to eat it.
  
  Recipe by Lourdes Castro; Simply Mexican
  
  Recipe FROM: Epicurious, May 2009
  
  Formatted by: Dave Drum, May 19, 2009
  
  Uncle Dirty Dave's Archives
 
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