1. Wash the corn, put it in a soup pot filled with water, and bring it to a boil.
2. Bring the water to a boil, cook for two or three minutes, remove the corn and let cool.
3. While the corn is cool, beat the eggs, cut the ham, and set aside.
4. The cooled corn on the cob is grinded into a kernel of corn.
5. Leave half of the corn kernels and half for juice.
6. Pour the corn juice and corn kernels into the soup pot and bring to a boil.
7. Bring the soup to a boil and cook for another 5 minutes, pour in the ham and cook for another 3 minutes.
8. Pour in the eggs, stirring quickly and constantly, wait for the soup to boil again, and add salt. (For those who like thick soup, add sweet potato powder, and those who like thinner do not use sweet potato powder.)
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