Wash the spinach leaves well under running water.
Heat Porna Rice Bran oil in a deep pan. Add garlic and sauté till fragrant. Add chopped onions and sauté for two minutes.
Now add corn and spinach, sauté further for a few seconds. Add salt, sugar and butter sauté further for three to four minutes.
Remove from flame and cool the mixture. Now grind the mixture into smooth puree using little water if required.
Now pour the puree back into the pan, add cream and bring it to a boil.
Transfer into a soup bowl, garnish with sweet corn kernels, sprinkle crushed black pepper and serve piping hot.