Remove the leaves and silks from the corn and wash once. Using a sharp knife, cut the kernels of the corn cob. Set aside ¼ cup of corn kernels.

In a large pot, heat oil and add onion, celery and fry for 1-2 minutes. Then add the corn kernels and fry for 2-3 minutes.

Add 1½ cup vegetable stock or water and cook on medium heat for 5-6 minutes or until the corn is cooked completely.

Transfer to a blender and puree to a smooth consistency. Alternatively, use a stick blender and blend until it becomes smooth.

Turn the heat on and add remaining vegetable stock, milk, reserved corn kernels and bring to boil. Simmer the soup and add oregano, salt and pepper.

Dissolve the corn flour in 2 tbsp water and add to the soup. Simmer until the soup thickens to the desired consistency.