summer in a bowl

Ingredients

• Servings: 5
• 4 ears fresh corn
• 4 cups water, or more as needed
• salt and ground black pepper to taste
• 6 vine-ripened tomatoes, diced
• 1 tablespoon butter
• 1/2 cup torn fresh basil
• 2 ounces grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 35 mins

Ready Time: 1 hr 55 mins


• cut kernels from corn cobs and set aside. cut cobs in half and place in a pot with water and a pinch of salt; bring to a boil, reduce heat to medium-low, and simmer until corn broth flavors blend, about 90 minutes. strain broth and pour back into pot; discard corn cobs.
• stir tomatoes, corn kernels, and butter into corn broth; bring to a boil and cook until reduced and flavors blend, about 5 minutes. season with salt and black pepper.
• stir basil into soup, ladle into bowls, and garnish with parmesan cheese.