Recipe courtesy of Michele Urvater

Corn and Tomato Broth

  • Level: Easy
  • Yield: 2 servings
Save Recipe


2 tablespoons olive oil

1/2 small onion, peeled

2 ripe tomatoes, seeded and chopped

3 cups chicken broth

2 ears fresh corn (or 1 to 1 1/2 cups of kernels)

2 to 3 tablespoons fresh lime or lemon juice

1/4 cup (packed) cilantro or parsley leaves, roughly chopped


  1. Heat the olive oil. Finely chop the onion and add to the pot. Cover and simmer for 5 minutes or until tender. While this is cooking, core the tomatoes, seed them and chop them, then add to the pot and simmer for 5 minutes.
  2. Add the chicken broth and bring to a simmer and while this is coming to a simmer, remove the corn kernels from the ears of corn; add them to the broth and simmer for 4 minutes. Remove the soup from the heat, add the lime or lemon juice and season to taste with salt and dried red pepper flakes. Garnish with cilantro or parsley.

Southwestern Turkey Burgers with Tomato Corn Salsa

Charred Corn Polenta with Grilled Tomato Vinaigrette

Poached Lobster over Corn and Cherry Tomato Salad

Grilled Corn and Tomato Salad with Thai Basil Vinaigrette Dressing

Grilled Corn Niblets with Lime Butter and Cracked Black Pepper

Creole Chick Peas with Pasta

Justin's Chicken Tender Salad