Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
4 to 6 servings


Corn and Tomato Garnish:


Heat oil in Dutch oven over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent. Add avocados and stock and bring to the simmer. Simmer 15 to20 minutes or until avocados are soft. Add cream, bring back to a simmer, then puree with immersion blender until very smooth. Stir in cilantro and lime and serve, topped with Corn and Tomato Garnish.

Corn and Tomato Garnish:

Stir together corn kernels with all other ingredients in a small bowl. 

Cook's Note

Cooking the avocados preserves their bright color when chilled.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Avocado Toasts

Recipe courtesy of Food Network Kitchen

Avocado Deviled Eggs

Recipe courtesy of Katie Lee

Minestrone Soup

Recipe courtesy of Ellie Krieger

Avocado Labne Toast

Recipe courtesy of Valerie Bertinelli

Lentil Soup

Recipe courtesy of Alton Brown

Mashed Avocado Toasts

Recipe courtesy of Colombe Jacobsen

Lentil Soup

Recipe courtesy of Giada De Laurentiis

Avocado and Grapefruit Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories