Cover the corn with water, add salt and bring to the boil. Let simmer for 5 minutes.

Heat the oil, the contents of the tea bags and the chopped chilli pepper in a pan (do not let it get too hot!) For 5 minutes, stirring occasionally

Puree the corn with water, add a little more water if necessary. Stir in 4 tablespoons of spice oil and puree again. If necessary, season to taste with salt and pepper.

If you want the soup to be completely "smooth", pass it through a fine sieve.