2 large ears of sweet corn or off-season 2 cups drained canned corn
3 tablespoons butter
1/2 onion
2 cloves garlic
1/3 teaspoon cinnamon
3 cm piece of chilli pepper
3 cups vegetable or chicken broth
125 g Philadelphia cream cheese (creamy, salted)
For serving, e.g.:
salsa with corn, chives, chilli, lime juice and oil
ground hot paprika, chilli or cayenne pepper
Preparation
Cut the corn into 2 shorter pieces. Place each one on a cutting board with the cut side down and cut off the kernels with downward strokes of the knife.
In a pot, melt the butter, add the onion diced into cubes and cook over low heat for about 3 minutes, adding the garlic near the end.
Add the corn kernels, cinnamon, chilli pepper and a small pinch of salt. Cook for 3 minutes, stirring occasionally.
Pour in the broth and bring to a boil. Cook for 10 minutes. Remove from heat, remove 2 tablespoons of corn kernels and set aside for garnish.
Blend the soup thoroughly in a blender. Strain through a sieve directly into the pot (use a spoon to press the remaining soup through so as few husks as possible remain on the sieve). Add the cream cheese, stir and heat over low heat. If the soup is too thick, you can add a bit more hot broth.
Serve the soup with ground hot paprika and corn and chives salsa (remove some corn kernels from the pot after cooking, add 1 tablespoon chopped chives, finely chopped piece of chilli pepper, 1 teaspoon of lime juice and 2 teaspoons of oil).
