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6 oz. avocado oil

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8 ears sweet white corn, husk removed

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1/2 cup diced onion

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5 cups vegetable stock

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3 ripe Fresh California Avocados, peeled and seeded

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As needed Kosher salt and pepper, to taste

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As needed Poblano sauce (see make-ahead recipe below)

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1 cup vegetable stock

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1 tsp. dried poblano chile, stem and seeds removed

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1 pasilla chile, roasted over open flame with stem, skin and seeds removed

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1/4 cup diced onion

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1/4 cup lime juice

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As needed Salt and pepper to taste

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.