Chef Ben DeForest's classic tomato and corn soup delivers huge summer flavor from a handful of ingredients. It's a quintessential August summer dish, perfect for serving to house guests, friends or family. Tip: learn how to cut corn off the cob safely.
Serves 4 to 6
- 6 medium ripe beefsteak tomatoes, diced
- 4 medium-large ears of sweet corn, shucked
- 1 tablespoon butter
- Kosher salt
- Freshly ground pepper
- ¼ cup torn fresh basil leaves or 2 to 3 tablespoons basil oil or pesto
- 2 ounces (or a bit more) coarsely grated Parmigiano Reggiano
1. Slice the corn kernels off of the cobs and set aside.
2. In a medium Dutch oven or other pot, combine the cobs with 5 cups of water. Add a pinch of salt. Bring to a boil, lower to a very gentle simmer, cover loosely, and simmer for about 40 to 50 minutes, or until the liquid is reduced by about half. Keep a close eye on the pot; you'll want to keep the lid just cracked and the simmer at very low so that the water does not reduce rapidly.
3. Strain the corn broth, discarding the cobs, and return it to the pot. Add the tomatoes (and any liquid), the reserved corn kernels, butter, and salt and pepper to taste. Bring to a boil, remove from the heat, and let sit five minutes.
4. Stir in the torn basil leaves (if using), divide among soup bowls, and garnish generously with the Parmigiano. If using basil oil or pesto instead of the torn basil, swirl some into each soup bowl (and then garnish with the Parmigiano). Serve right away.
Tonight’s supper with IGI Mobile Market corn, Betlebung red and yellow slicers, and tons of Prospero basil from the garden. Summer in a bowl, just perfect. Thanks so much!
Yay! So sorry we missed this comment when it was posted – hope you enjoy it again this summer Morgan!
I was wondering ideally how much corn stock should be left after simmering? I kept it as low as possible with the cracked lid and had a very small amount of stock left(under a cup probably?).