Sweet corn soup

I love the fire roasted corn variety found in India,It is slightly less sweet than the sweet corn variety. That variety is mainly used for popcorns and corn flour and cultivating. But ever since the easy access to sweet corn, It has always been one of my favorites. A simple drizzle of lemon juice with salt, red chilli powder over the hot sweet corn is match made in heaven. Corn bhel salad is an another favorite

As the name suggests, sweet corn soup is one such recipe that requires fresh sweet corn cobs. It is such a simple recipe and requires no special skill. Easy to put together with very minimal ingredients.

Ingredients

• Corn kernels - From 4 corn cobs 

• Mixed Vegetable (of your choice) - Carrots, beans, Bell pepper and green peas

• Corn flour - 2 tbsp

• Salt - to taste

• Ginger - Minced or grated - ½ tbsp

• Black pepper - 1 tbsp or to taste

• Coriander leaves and spring onion to garnish

Direction

Preparation

• Remove kernels from the corn cob

• Dice vegetables (Carrots, beans, bell pepper and peas) into tiny squares

• Blend kernel from one corn with water and keep aside

• Diluted 2 tbsp of corn flour or rice flour in ¼ cup water and set aside

• Mince ginger - 2 tsp

In a soup pot, add in blended corn juice and start boiling. 

In a while, corn froth appears on top, you may remove it with a ladle for a clear restaurant style soup. 

To that add rest of the ingredients (Sweet corn kernels, diced vegetables, ginger, salt and black pepper)

Simmer until the vegetables are tender. Then add in the flour mix and dilute the soup as per your liking.

Finally garnish with coriander leaves and spring onion.

Enjoy hot as is or simply make along with a side of chilli cheese toast.

Note:

1. I used the veggies I had on hand.

2. Fresh sweet corn kernels are best for this recipe.

3. Rice flour is used in place of corn flour.