Corn & Tomato Broth

When fresh corn is in season and tomatoes are at their peak, this broth is the move. It’s not a heavy, creamy corn soup. It’s clean, bright, and barely fussed with.

Fresh corn kernels get cut straight from the cob and simmered just four minutes in chicken broth with chopped ripe tomatoes and softened onion. That’s it. The lime juice added off the heat lifts everything, and the red pepper flakes give a slow background warmth without turning it spicy.

Seeding the tomatoes matters here. Extra liquid and seeds make the broth watery and give it an unpleasant texture. Core, seed, chop, then in they go.

Pro Tips

• Use the freshest corn you can find. Older corn loses its sweetness fast, and that natural sugar is what makes this broth taste so alive.
• Cut kernels off the cob over a sheet pan to catch strays. Run the back of your knife down the bare cob afterward to release the milky starch into the broth.
• Lime juice is the better choice here over lemon if you’re going with cilantro. The flavors pair naturally.
• Taste before seasoning. Good chicken broth can be salty on its own.

Variations

• Stir in diced avocado and a drizzle of chili oil for a Southwestern spin.
• Swap chicken broth for vegetable broth to make it fully vegetarian.
• Add cooked shredded chicken to turn this into a light meal.