This is a super simple and yummy recipe!  If you like a thicker soup, just puree a portion of the cooked corn. Serves 6

3 ears fresh corn 2 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic, minced 4 cups vegetable broth 1/2 cup quinoa, rinsed 2 ounces minced fresh basil 1 small zucchini, thinly sliced 1 ounce crumbled feta cheese

Boil ears of corn until tender. Use a knife to remove kernels; measure 3 cups kernels and set aside (if you have less, just reduce the amount of the rest of the ingredients slightly) In a deep pot, heat olive oil. Add onion and garlic. Sauté until softened. Add broth; bring to a boil. Add quinoa; cover, reduce heat to low, and simmer 20 minutes. Add fresh basil,   zucchini and corn. Simmer 8-10 minutes. Serve hot with feta cheese sprinkled on top.

adapted from