1 420-gram (about 14-15 ounces) can whole kernel corn
1 1/2 cups water
1 cup moringa leaves
Salt to taste
Put the corn (along with its packing juices) and water into a pot and bring to a boil. Add the moringa leaves and boil some more until the leaves’ color look like they do in the picture above. Take off heat and add salt to taste.
Variation: You can substitute 1/2 cup of the water with half and half (equal parts cream and milk). Add the half and half after taking soup off the heat.