We could eat corn on the cob every day (debate still continues whether it’s better on the grill or in the microwave, but that’s for another time…), but once in a while it’s nice to have it in a different form. This soup has lots of flavor!
Start to finish: about an hour.
Ingredients:
- 4 tablespoons butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black mustard seeds
- Large pinch cayenne
- 3 cups corn kernels, from 4 ears
- Salt and pepper
- Whole milk plain yogurt, for garnish
- 1 tablespoon chopped chives, for garnish
- A few cilantro sprigs, for garnish
- Lime wedges, for garnish, optional
Directions:
- Put butter in a heavy-bottomed soup pot over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic, ginger, turmeric, cumin, mustard seeds and cayenne and sizzle for a minute or so.
- Add corn kernels and season generously with salt and pepper. Cook, stirring, for 2 minutes. Add 4 cups water and bring to a simmer. Simmer gently for 10 minutes. Purée soup in a blender. Check seasoning and adjust salt.
- To serve, ladle into small bowls. Garnish each with 2 tablespoons thick yogurt. Sprinkle with chives and cilantro sprigs. Add a squeeze of lime.
Serves 4
