Cook 14-oz of corn in a pan with a good knob of butter, a wine glass of water and some crumbled, dried chili. Cook with the lid on, on a medium heat, until the corn is tender. Then place it in a food processor and blend until creamy and smooth. At this point you could add a little creme fraiche, but you may like it just as it is. Season to taste with salt & pepper and serve on a big plate, sprinkled with some baby mint leaves and orange zest.