Ingredients

The following ingredients have 5 Servings
  • 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

Instruction

  • 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.