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Oak Bluffs, MA: Ben DeForest's 'Island Fresca,' Corn and Tomato Soup

The foundation of Island Fresca is about as humble as it gets: corn broth, which DeForest makes by simmering stripped corn cobs in water for a good 90 minutes. From there he strains the broth, adds chopped fresh tomatoes and the reserved corn kernels, melts in a little butter, and seasons with salt and pepper. A generous glug of sweet, verdant basil oil and a handful of high-quality Reggiano are last-minute—but crucial—additions. More

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