Cut the corn kernels off the cob by standing it vertically and slicing downward with a knife.

Crack the egg into a bowl, add the grated cheese, and mix well to create the egg mixture.

In a pot, add the consommé powder, salt, and water. Heat over medium heat until it comes to a boil.

Add the corn kernels to the pot, cover with a lid, and simmer over low heat for 3 minutes until the corn is cooked.

Increase the heat to medium, bring the soup to a boil, and slowly pour in the egg mixture in a circular motion. Turn off the heat once the egg sets.