Corn off the cob soup with fresh corn, potatoes, broth, and seasonings.
Heat olive oil in a stock pot. Add onion and cook until tender.
Add garlic and cumin and cook until fragrant.
Add in corn, potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer 20 minutes or until potatoes are tender.
Add in milk and parsley and cook an additional 5 minutes until heated through. Add salt and pepper to taste.