1Melt butter in large, heavy pot. Add onion and cook over moderately high heat, stirring, until lightly browned, for about 6 to 7 minutes.
2Stir in corn and garlic, cooking until corn is lightly browned, about 5 minutes.
3Add broth and simmer until corn is tender, about 15 minutes.
4Lightly season with kosher salt and pepper to taste.
5Transfer half the soup into blender or food processor; purée until almost smooth. Add blended soup back into unblended soup; stir to combine.
6Add tomatoes, scallion and 1 tablespoon cilantro; bring to a boil.
7Serve hot and garnish with cilantro.
source: Family Features