Step 2

Heat a large pan on medium. Lightly sauté the onions in oil. Cook 5 minutes, stirring occasionally. Meanwhile, put the tomatoes in a blender with the garlic cloves and liquefy. Set aside. Add the spices to the onions, once they’ve become golden and translucid. Mix well and cook for 30 seconds to infuse the spices. Pour in the tomatoes and bring to a boil. Simmer for 5 minutes. Add the corn and its liquid, cook another 5 minutes. Taste and correct for salt, if necessary. Let rest for 10 minutes before serving with the garnishes of your choice.