1. Prepare the Corn: If using fresh corn, shuck the corn and remove the kernels from the cob. If using frozen corn, thaw it according to package instructions.

2. Sauté Aromatics: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.

3. Cook Corn: Add the sweet corn kernels to the pot and cook for another 5 minutes, stirring occasionally.

4. Add Broth and Berbere: Pour in the vegetable broth and sprinkle the berbere spice blend over the corn mixture. Stir well to combine. Bring the soup to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld together.

5. Blend Soup: Once the corn is tender and the flavors have developed, remove the pot from the heat. Using an immersion blender or a regular blender, blend the soup until smooth and creamy. Be careful when blending hot liquids.

6. Add Lime Juice: Return the soup to the stove over low heat. Stir in the lime juice, adjusting the amount to your taste preferences. Season with salt and pepper to taste.

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