Heat olive oil in a large, heavy bottomed stock pot over med-low heat.
Once hot, add the leeks, garlic, and a pinch of salt, and sweat them until they begin to soften, approx. 7-8 min, stirring occasionally.
Add the stock, increase the heat to high, bring to a simmer.
Once simmering, add the tomatoes, corn kernels, and pepper.
Reduce heat to low, cover and cook until vegetables are fork tender, approx. 25-30min.
Remove from heat and add parsley and lemon juice. Season to taste with kosher salt. Serve immediately.