4 cups (2 10-ounce bags frozen) super sweet corn kernels
1 quart prepared vegetable broth
1 cup half and half
Heat a large soup pot over medium heat. Add the butter and let it melt. Stir in the diced yellow onion and minced garlic. Cover and cook, stirring occasionally, until the onions are softened, about 5 minutes. Stir in the ground cumin, red chili flakes, and salt. Cook until the spices become aromatic, about 2 minutes. Add the super sweet corn kernels and vegetable broth. Turn the heat up to high and bring the soup to a boil, then reduce the heat to low and simmer the soup, covered, for 15 minutes.
Puree the soup in a blender or with an immersion blender. If using a blender, carefully transfer half of the soup to the bowl of the blender. Place the lid on securely, cover with a kitchen towel, and hold the lid on firmly while blending until very pureed. Transfer the pureed soup to a clean soup pot. Repeat to puree the remaining soup. Heat the pureed soup over medium-low to medium heat and stir in the half and half. Serve this creamy soup garnished with chopped fresh cilantro or parsley, or with a few crunchy croutons.