Ingredients:

1 Tbsp vegetable oil
1/2 yellow onion, finely chopped (about 1 cup)
2 Tbsp Urban Accents Rio Grande Chili Blend
2-1/2 cups corn kernels (about 4 ears)
3 cups non-fat buttermilk
3/4 tsp coarse salt

Directions:

Heat oil in a medium saucepan over medium heat.   Add onion and Rio Grande Chili Blend; saute until onion is soft and translucent, about 5 minutes.   Add corn, and saute until kernels are lightly browned, about 5 minutes. Remove from heat, and let cool slightly.

Transfer 1-1/2 cups mixture to the bowl of a food processor fitted with metal blade; add buttermilk and salt.   Puree until mixture is smooth. Transfer to a large bowl or plastic storage container; stir in remaining corn mixture. Cover with plastic wrap, and refrigerate until soup is well chilled, at least 2 to 3 hours. Remove from refrigerator; ladle into bowls, and serve.  Garnish each serving with additional corn kernels. Can be made up to one day ahead and stored, covered, in the refrigerator.  Stir again before serving, as it may separate while it sits.