Summer in a Bowl

Directions

Ingredients :

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

½ cup torn fresh basil

2 ounces grated Parmesan cheese

Methods :

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.