Step 1
Take the Supercorn kernels in a mixing bowl.

Step 2
Heat the butter in a saucepan over medium heat, and stir in the corn and onion.

Step 3
Cook 5 minutes, until heated through.

Step 4
Add tomatoes, cucumbers, red onion, feta, parsley and basil.Mix in parsley, and season with salt ,lemon juice and pepper. Garnish with chives to serve.

Step 1
Take the Supercorn kernels in a mixing bowl.

Step 2
Set aside 2 tablespoons of corn kernels that we will use later. Transfer the remaining steamed corn kernels to a blender.

Step 3
Blend the corn kernels and water in a blender until smooth. Heat 1.5 tablespoons of any neutral flavored oil in a pan. Add 2 tablespoons chopped spring onion whites and 1 teaspoon finely chopped celery.

Step 4
Mix and sauté for two minutes on low heat or until the flavors of both the onions and celery comes through in the oil.

Step 5
Pour 1.5 cups of water or vegetable stock into the pan. Mix to combine well. Bring the soup to a boil on medium-low to medium heat. When the soup comes to a boil, add the remaining 2 tablespoons of steamed corn kernels that we had set aside.

Step 6
Add ¼ to ½ teaspoon of fresh crushed black pepper and salt according to taste add 2 teaspoons of cornstarch and 2 tablespoons of water in a small bowl mixed it properly add this cornflour paste or slurry to thicken the sweet corn soup. Simmer the soup further for 2 to 3 minutes on low to medium-low heat, to make sure that the cornflour gets cooked and the soup is thickened.