After a barbecue or a dinner with corn I save the cobs to make a corn stock. Just simmer the corn cobs with water for about an hour until it turns into a stock. Then I add in fresh corn kernels, fresh basil and avocado (oh and salt!) for a super easy soup.
Believe me, I've done many other, much longer versions of this soup, but the important flavors are corn and avocado, anything else is just a bonus.
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