Serves 6

Corn is here! Its sweet goodness needs to be savored as much and as often as possible now. You can use leftover corn or just cook up some extra ears to make this cold and creamy soup. A jalapeno pepper adds a nice bit of spice. Note that the pepper’s heat is in the seeds, so add or subtract them as you see fit.

Salt, to taste

7 ears corn, shucked

6 cups chicken stock

2 avocados, peeled and sliced

⅓ cup lime juice

1 jalapeno pepper, sliced, with or without seeds

Pepper, to taste

1 cup heavy cream

A few pinches of ancho chile powder (for garnish)

3 tablespoons coarsely chopped fresh cilantro (for garnish)

2 limes, cut into wedges (for garnish)

1. Bring a large pot of salted water to a boil. Add the corn, cover the pot, and return the water to a boil. Turn off the heat and let rest for 5 minutes. With tongs, transfer corn to a platter and let cool.

2. With a sharp knife, scrape the kernels from the cob. Set aside ⅓ cup kernels for the garnish and transfer the remaining kernels to a bowl. Add the chicken stock, avocados, lime juice, jalapeno pepper, salt, and pepper.

3. In a blender in 2-cup batches, puree the soup until smooth. Transfer to a bowl. Stir in the cream and taste. Add more salt and pepper, if you like. Chill until cold.

4. Ladle the soup into bowls. Sprinkle each with chile powder, cilantro leaves, and corn kernels. Serve a lime wedge with each bowl. Sally Pasley Vargas

Sally Pasley Vargas can be reached at sally.p.vargas@gmail.com.