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.