Add the reserved whole corn kernels from the fridge. Cook stirring for another 5 minutes, gently smashing some of the potatoes against the side of the pan as you go to thicken the soup. 

Tip the diced tomatoes and the sliced garlic into the vase of a high-speed blender. Pulse until smooth.

In a bowl, put the diced beets, scallions, and chopped mint. Drizzle over the olive oil and rice vinegar. Sprinkle with a little sea salt. Toss together. Set aside.

Remove the bay leaf.  Puree soup in the pan using an immersion blender, or transfer to a stand blender in small batches, to process a little at a time.