Corn, Zucchini and Cilantro Soup

Heat the oil in a medium saucepan over medium heat. Add the corn kernels and cook, stirring occasionally, for 6 to 8 minutes. Add the onion and sauté until translucent.

Add 2 cups of the stock and cook until the corn is tender. Add the remaining stock, zucchini, cilantro, and salt and pepper to taste. Bring to a boil and simmer, just long enough to barely cook the zucchini.

Serve, allowing guests to help themselves to the cheese passed in a separate bowl.