- 1). Use a large grater or sharp knife to remove the kernels of corn from the cobs. Hold the grater over a large bowl (or cob in the bowl with a knife) and grate 10 ears of sweet corn. Set the bowl aside.
- 2). Heat 1 tbsp. extra virgin olive oil, on medium heat, in a large soup pot. Add two medium onions, chopped, and 1 or 2 tsp. salt, as you prefer. Saute the onions for about 3 minutes.
- 3). Add 1 medium peeled and chopped potato, with 4 cups of water (or chicken broth) to the pot. Increase the heat and bring the pot's contents to a boil. Continue cooking until the potatoes are tender, about 10 minutes.
- 4). Pour in the grated corn. Cook an additional 2 minutes. Remove the pot from the heat.
- 5). Divide the pot's contents into quarters and puree each quarter separately in a blender or food processor. The entire pot's contents would be too much to puree at one time.
- 6). Serve the sweet corn soup with garnish, such as avocado, fresh herbs, roasted chilies or diced tomatoes.
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