Start by getting the ingredients ready:
- cut the corncob in two, cut off the grains on one half (and keep the inside!) and cut the other half into two chunks
- mince the spring onion and garlic
- cut the potatoes, carrot and fermented tofu into dices
- prepare the broth
Sauté the garlic and spring onion 5mn into butter.
Add the pieces of corn, potatoes and carrot along with the broth and simmer for 10mn on medium heat.
When the veggies are cooked, add in the milk and fermented tofu and simmer for another 10mn until you get a creamy result.
Meanwhile, sauté the annatto seeds into coconut oil until you get a bright red oil.
Add this oil to the soup, chopped coriander and fleur de sel to taste.
Serve immediately with one big corn chunk in each bowl.