• 1¼ cup (3/4 cup + 1/2 cup)
  • Sweet Corn boiled 
  • 1/2 tablespoon Corn flour (cornstarch)
  • 1/4 cup chopped Carrot
  • 1/4 cup chopped Spring Onion (green onion)
  • 1/4 teaspoon Black Pepper Powder
  • 1 teaspoon Butter or Oil
  • 2 cups Water
  • Salt to taste


  1. Dissolve 1/2 tablespoon corn flour (corn starch) in 1/4 cup water and keep aside.

  2. Pureed Corn - Add 3/4 cup boiled sweet corn kernels along with 1/4 cup water in  a mixer grinder.

  3. Grind it to a smooth puree.

  4. Heat 1-teaspoon butter in a large pan over medium flame. Add chopped carrot and spring onions. Stir and cook for a minute.

  5. Add pureed corn and mix well. Stir and cook for 2-minutes.

  6. Add remaining (1/2 cup) boiled sweet corn kernels.

  7. Add 2-cups water and black pepper powder.

  8. Add salt to taste and mix well. Let it cook for 3-4 minutes. Add dissolved corn flour mixture. Stir continuously for a minute to mix well.

  9. Cook until soup turns little thick, for around 4-5 minutes. Turn off the flame.

  10. Serve hot with chilli flakes & coriander leaves garnishing.

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