4 cups raw corn, 1 chopped garlic clove, 2 tablespoons vegetable oil, 4 sliced scallions, Salt and pepper to taste

1. Puree corn kernels and garlic with 3 cups of water until chunky. 2. Heat oil in a large pot over medium heat and add corn mixture. 3. Add 1 more cup of water and stir well. Cook until the soup is heated, about 5 minutes. 4. Remove from heat and add scallions, salt and pepper. 5. Serve and enjoy! 6. Refrigerate leftovers.