I made Mexican Corn Soup the first time a few weeks ago. Discussed it
in a thread here. I used fresh corn-on-the-cob and it was delicious! I
tried to re-create it using frozen corn, but the frozen corn didn't
blend as well and while the taste was still good, there were little
pieces of corn that you had to chew to eat the soup, not very good. I
ate some of it, but threw half of it out. Wouldn't serve it to anyone
else.

Does anyone have any suggestions as to what to use for the corn? The
cost of using fresh corn these days, even when it's in season, would be
very high. And it would take an enormous amount of time to cut if off
the cobs. And most of the year it's out of season and I couldn't cook
it at all.

Does anyone know if some of the premium brands of frozen corn would
chop up fine enough in my blender? Does anyone have any experience with
this kind of thing?