"Toasted" Corn Soup

Directions

1. 1
   Heat large skillet over medium-high heat.
2. 2
   Add ears of corn and saute, turn frequently until lightly browned.
3. 3
   Remove ears from pan and let cool.
4. 4
   In a 4-quart pan combine broth, carrot, onion and garlic.
5. 5
   Bring to a boil; cover and reduce heat.
6. 6
   Simmer about 10 minutes.
7. 7
   Cut corn-kernels off cobs.
8. 8
   Add to broth and cook for about 10 minutes.
9. 9
   Ladle into bowls or mugs.
10. 10
    Top with shredded basil and cracked black pepper.