5 ears of corn, shucked with the silk removed
3 scallions, washed and trimmed
1 serrano (or jalapeno) pepper
2 Tbsp Earth Balance
1 qt water
Salt and Black pepper, to taste
3. Chop the scallions and set aside.
4. In a heavy-bottomed pot, melt the earth balance. Add the corn and corn juice, along with the scallions and chili. Cook over medium heat for 2 minutes. Add the water, salt and black pepper. Bring the broth to a simmer, and then cook for an additional 5 minutes over medium heat.
5. Puree the soup in a blender in batches, filling the blender only halfway for each batch. You don't have to go crazy trying to make this 100% smooth; a few kernels of corn are nice.
6. Impress your friends!