- Bring a large saucepan of salted water to a boil. Add the corn and cook until crisp-tender, about 4 minutes. Drain and let cool. Cut the kernels from the cobs.
- Meanwhile, in a food processor, puree the tomatoes until smooth. Pass the tomatoes through a food mill or a fine sieve set over a large bowl; you should have about 7 cups of juice. Stir in the orange juice, lime juice, chile powders and the grenadine and season with salt. Refrigerate until chilled, about 10 minutes.
- Ladle the chilled soup into cups. Garnish with the olive slices and corn kernels and serve.
The soup can be refrigerated for up to 6 hours. Serve chilled.
Fast Tip: For another delicious garnish, top the soup with halved cherry tomatoes and jicama slices splashed with silver tequila.
Recipe Credit: Marcia Kiesel
Image Credit: John Kernick