Courtesy of the Ain family.
Using a chef’s knife, cut kernels of corn off cob; set aside.
In a large soup pot, bring broth and corn kernels to a boil. Using an immersion blender; puree soup.
Add crab meat and simmer; covered for about 5 minutes. Whisk cornstarch into water and stir into simmering soup. Stir in soy sauce and simmer, stirring occasionally for about 5 minutes or until thickened.
Add egg whites in a thin steady stream, stirring gently to break into shreds. Stir in sesame and chili oils; let cook for about 5 minutes for flavours to marry. Season to taste with salt and pepper.
Ladle soup in bowls and garnish with steamed corn kernels, pepper, and chives.