1. Heat a large pot over medium heat and add some olive oil.

2. Add the corn to the pot and cook for about 5 minutes, until lightly browned.

3. Pour in the skim milk and bring to a simmer. Cook for another 10 minutes, stirring occasionally.

4. Remove the pot from heat and let it cool slightly.

5. Use an immersion blender or transfer the soup to a blender to puree until smooth.

6. Return the soup to the pot and heat over low heat. Season with salt and pepper to taste.

7. Serve hot and enjoy!