Ed's Summer Corn Soup

By Chef Edward Brumfield |

Prep Details

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)



  1. Remove husk from corn and place in large pot with water, bring to a boil and cook until corn is ready, about 5 minutes.

  2. Take 6 ears of corn and shave off kernels with a knife, set aside in a bowl

  3. Prepare corn broth:

    1. 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.

  4. 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.

  5. Add coconut milk

  6. Add corn stock from the just made broth

  7. Add 2 thyme sprigs

  8. Let broth simmer for 20 minutes

  9. Add hot mixture in a blender, blend until completely smooth puree

  10. 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.

  11. Prepare the corn tomato salad while the broth is chilling.

Corn Tomato Salad

  1. 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. 

  2.  Add tomatoes 

  3. Add salt & pepper 

  4. Add lemon juice 

  5. Add lemon zest 

  6. Cook for 3-5 minutes until tomatoes are blistered 

Plating the finished dish

  1. Take soup from fridge and pour it in a desired bowl 

  2. Add warm corn and tomato salad 

  3. Garnish with fresh mint sprig