Found this on food network and with corn in season and thai food always in season, it sounded really good. let me know how it is!!
* 4 ears corn
* 2 cups diced red-skinned potatoes (about 12 ounces)
* 3/4 cup chopped scallions
* 2 tablespoons grated peeled fresh ginger
* 4 cloves garlic, smashed
* 8 black peppercorns
* 1 stalk lemongrass, cut into thirds (optional)
* 4 tablespoons unsalted butter
* Kosher salt
* 1 red jalapeno pepper, seeded and minced
* 1 13.5-ounce can coconut milk
* 8 fresh basil leaves
* 8 fresh mint leaves
* 4 radishes, thinly sliced
* 1/4 cup roughly chopped fresh cilantro
* Juice of 1/2 lime, plus lime wedges for garnish
* 1 tomato, seeded and diced
Cut off the corn kernels; set aside. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a boil, then simmer for 25 to 30 minutes.
About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes. Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.
Strain the broth, pressing out as much liquid as possible; discard the solids. Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes. Add the coconut milk, basil and mint; season with salt. Stir until simmering. Remove from the heat and add the radishes, cilantro and lime juice. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.