- 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
Dissolve 1/2 tablespoon corn flour (corn starch) in 1/4 cup water and keep aside.
Pureed Corn - Add 3/4 cup boiled sweet corn kernels along with 1/4 cup water in a mixer grinder.
Grind it to a smooth puree.
Heat 1-teaspoon butter in a large pan over medium flame. Add chopped carrot and spring onions. Stir and cook for a minute.
Add pureed corn and mix well. Stir and cook for 2-minutes.
Add remaining (1/2 cup) boiled sweet corn kernels.
Add 2-cups water and black pepper powder.
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.
Cook until soup turns little thick, for around 4-5 minutes. Turn off the flame.
Serve hot with chilli flakes & coriander leaves garnishing.