A favorite with my family and friends. Basically, four ingredients - this soup just tastes like summer.
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.
Per Serving: 159 calories; protein 8.1g; carbohydrates 20.1g; fat 6.7g; cholesterol 16.1mg; sodium 244.8mg.