How to make it
7 steps. Take it one step at a time.
Place 1.5 cups of corn kernels
Place 1.5 cups of corn kernels in a blender with a splash of water and blend into a coarse paste. Keep the remaining 0.5 cups of kernels aside.
Heat butter or oil
Heat butter or oil in a deep pot over medium heat. Add cumin seeds and let them splutter.
Add the grated ginger and slit green chili
Add the grated ginger and slit green chili. Sauté for 30-40 seconds until fragrant.
Add the reserved whole corn kernels and the corn paste
Add the reserved whole corn kernels and the corn paste to the pot. Sauté for 2 minutes to cook out the raw smell of the corn.
2 minPour in 3 cups of water or vegetable stock
Pour in 3 cups of water or vegetable stock. Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes until the soup thickens slightly.
15 minStir in the heavy cream or milk if
Stir in the heavy cream or milk if using. Cook for another 1-2 minutes on low heat. Do not let it boil vigorously after adding cream.
2 minTurn off the heat
Turn off the heat. Stir in the lemon juice and garnish with fresh chopped cilantro. Serve hot.
A little kitchen wisdom
Using fresh corn on the cob provides the best flavor, but frozen kernels work well too. If you prefer a completely smooth texture, strain the soup after simmering and before adding the cream.
