Servings: Serves 4
8 ears of fresh corn
2 quarts of water
1 ea. shallot (minced)
1 clove of garlic (minced)
2 sprigs of thyme
salt & pepper to taste
1 tablespoon of butter
1 cup of coconut milk (unsweetened)
1 pint of heirloom cherry tomatoes (cut in quarters)
1 teaspoon of EVOO
1 ea. Lemon (Zest and Juice)
1 oz mint (sliced thin)
Remove husk from corn and place in large pot with water, bring to a boil and cook until corn is ready, about 5 minutes.
Take 6 ears of corn and shave off kernels with a knife, set aside in a bowl
Prepare corn broth:
Take 2 quarts of water in medium saucepan, add the 6 naked corn ears (without the kernels), let simmer for 20-25 minutes to extract flavor for the broth.
In a large sauté pan, add diced shallot, minced garlic clove, 1 tablespoon of butter, and corn kernels from 6 corn ears. Lightly sauté for a few minutes, not enough to give it color.
Add coconut milk
Add corn stock from the just made broth
Add 2 thyme sprigs
Let broth simmer for 20 minutes
Add hot mixture in a blender, blend until completely smooth puree
Pour the blended broth into a bowl, cover with plastic wrap, and set in the fridge until 41 degrees, or for 1 hour until chilled.
Prepare the corn tomato salad while the broth is chilling.
Corn Tomato Salad
Take the last 2 ears of corn, remove kernels with a knife, and place it in a medium sauté pan with extra virgin olive oil.
Add salt & pepper
Add lemon juice
Add lemon zest
Cook for 3-5 minutes until tomatoes are blistered
Plating the finished dish
Take soup from fridge and pour it in a desired bowl
Add warm corn and tomato salad
Garnish with fresh mint sprig