This soup is great to make especially when corn is fresh and at its peak. Prepare a big batch and freeze for when you're too busy to cook during the week. Double the recipe if desired to save for later.
Prepare the corn by removing all the silk. Slice the kernels from the cob and scrape off the remaining bits and juice.
Saute the onion and garlic in olive oil. Add pork and cook until no longer pink, then add prawns. When prawns are cooked, add the corn. Season with salt and pepper to taste and add the chicken broth. Cook for 10 minutes.
Rinse the spinach by placing in a pan of water. Shake the leaves in the water to rid of any dirt. Pat dry with paper towels.
Add spinach to the soup and cook just until it is wilted. Serve hot.