Mexican Corn and Tomato Soup

1-2 ears sweet corn, shucked (or canned or frozen equivalent)
3 cups milk
2 tablespoons butter
1 tomato, peeled and diced
1 onion, diced
1 teaspoon salt
dash of pepper
3 oz. cream cheese
vegetable stock cubes to taste

Scald milk
Add half of corn kernels to warm milk
In separate pan, saute 1/2 corn kernels in butter. Slowly add remaining ingredients and stir until cream cheese melts and onion is tender (about 5 minutes).
Stir both corn mixtures together over low heat. May need a stock cube or two.