Wednesday, 11 September 2013

Cream of Sweet Corn

Around a week back I had prepared Cream of Sweet Corn. With one corn I could just manage getting 2 cups of soup. I wished I had prepared more. It was so delicious with the flavor of corn, black pepper and in between the corn kernels to munch, was really refreshing our chilled rainy evening the other day. I love sweet corn in any form. I just need no reason to enjoy them. Now corn is in season and hence I try out all possible delicacies out of them. Here I share a simple recipe for the cream of sweet corn soup.

Sweet corn cob-1
Corn flour-1 tbsp.
Milk-1 cup
Water-2 cups
Black pepper powder-1tsp
Salt to taste
Coriander leaves/Cilantro-1 sprig for garnishing
Spring onion greens-few for garnishing

  1. Remove or scrape out the corn kernels off the cob.
  2. Add 1 cup water and salt to taste and cook the cob till they are fully cooked. Alternatively you could even pressure cook them with half cup water for 1 or 2 whistle.
  3. Drain and keep aside the drained water. Take more than half of the cooked corn kernels to grind to a paste leaving behind 1/4th portion of cooked kernels for garnishing.
  4. Grind using the drained water into a smooth paste.
  5. Strain the paste through a filter.
  6. Add 1 cup water, black pepper powder and salt to taste and bring the mixture to a boil.
  7. Prepare a mixture of corn flour with milk and add it to the boiling mixture with continuous stirring.
  8. Keep stirring for a while and again bring it to a boil. Cream of sweet corn soup is ready to serve.
  9. Garnish with loads of spring onion greens, cilantro, dash of black pepper powder and the left over cooked sweet corn kernels.
  10. Serve piping hot.

To get pictorial representation of step by step recipe click on the pictures below



 Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Sending this to Priya's page WTML owned by Gayathri, Cutchi Kitchen, Gujarati zaika

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