Juice of half lemon (about 1 tablespoon)
1/2 teaspoon salt
Grilled vegetables, such as zucchini, summer squash, tomatoes eggplant, peppers, mushrooms
1. Cut kernels from cobs. Place the cobs in a stockpot; just barely cover with water. Heat to a boil; lower heat and simmer, until stock has a rich flavor, 45-60 minutes. Strain.
2. Reserve 3/4 cup corn kernels; place remaining corn in a blender. Blend, starting on low speed and increasing the speed as the corn purees. You can add a little of the corn stock to get the corn started. Blend on high, 45-60 seconds.
3. Pour puree into a medium saucepan through a fine-mesh strainer. Add the thyme; cook over medium heat, stirring frequently. You do not want the soup to boil. The starch will begin to thicken the soup. Once the soup has thickened, add the lemon juice and reserved corn stock little by little until the soup reaches desired thickness. You should have 4 to 6 cups of soup. Add the salt.
4. Heat a small skillet over medium heat; add enough olive oil to coat the bottom. When the oil begins to smoke, add the reserved corn kernels; do not stir until the corn has a nice brown color. Stir the corn; remove from heat. Add the seared corn, and grilled vegetables of your choice, on top of the soup; serve.
Per serving (for 6 servings): 98 calories, 3 g fat, 1 g saturated fat, 0 mg cholesterol, 17 g carbohydrates, 3 g protein, 208 mg sodium, 2 g fiber.