Cut corn from cobs, reserving cobs. Heat oil in a sauté pan over medium heat. Add corn, and cook 1 minute. Set aside to cool.
Meanwhile, combine chicken stock and corn cobs in a saucepan. Bring to a boil; reduce heat, and simmer 15 minutes.
Pour mixture through a fine wire-mesh strainer; cool to room temperature or chill until ready to use.
Stir green tomato into cooled corn; stir mixture into corn stock. Just before serving, mix in herbs, blue cheese, and cider vinegar. Season with salt and pepper to taste.
Cool Inside: Hank's Seafood Restaurant by Frank McMahon and Melissa Bigner (Wyrick & Company, 2012).
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