3 sm. ears corn or 1/2 c. frozen kernel corn, thawed
1 clove garlic
1/2 tsp. salt
1 tbsp. butter
1 sm. onion, chopped
3 sm. tomatoes, peeled and chopped
1 qt. chicken broth, fresh is best
1/2 tsp. crushed oregano
1/4 c. whipping cream
Fresh cilantro, chopped

If using fresh corn, cut kernels from cobs and scrape liquid from cobs with a spoon. Measure corn, you should have approximately 1 1/2 cups. Puree 3/4 cup corn in blender. Mash garlic with salt to form a paste. Melt butter in soup pot. Add the paste and the onion. Cook until onion is tender but not browned. Add tomatoes and simmer for 10 minutes. Stir in cream; cook until heated through but do not boil. Garnish each bowl of soup with a generous amount of grated cheese and fresh cilantro.