Here in New York, summer is almost coming to an end. Soon, it’ll be fall and we’ll miss the sunshine, ripe and juicy tomatoes, strawberries and the deep green leaves on the trees outside our windows. At the same time though, I am quite excited about the fast approaching cooler days. Life would be very boring without seasons, no? I once lived in Bangalore and it is, for sure, a wonderful city in many ways. But, it has no real seasons! Because I grew up in north India, I like to experience really hot summers, followed by non-stop monsoon rains and then, foggy, cold winters.
In the north-east US, it is also sweet corn season right now. Farmers’ markets are full of beautiful, fresh, yellow-green corn cobs. So, it is the perfect time to make a creamy sweet corn soup that really belongs to this in-between-seasons time of the year. It has cilantro, lemon and corn to give it that summery freshness, but also has the richness and creaminess of milk, so perfect for evenings with a hint of chill.
Ingredients (serves 1)
- 1 ear of fresh sweetcorn
- Half of a small onion, chopped roughly
- Cumin seeds, 1/2 teaspoon
- Mustard seeds, 1/2 teaspoon
- Butter, 2 teaspoons
- Salt, to taste
- Crushed black pepper, to taste
- 1 whole dry red chilli
- Whole Milk, 1/2 cup
- Sugar, 1 teaspoon
- Lemon juice, 1 teaspoon
- Water, as needed
- Cilantro leaves, 1 tablespoon
- Peel the corn and take the kernels off the cob. You can do this by holding the corn vertically by its stem and slicing down the sides of the cob with a knife. You can also use frozen corn if you don’t have the fresh one.
- Melt one teaspoon of butter in a pan. When it is hot, add cumin seeds and let them sizzle.
- Next add the onion and corn kernels. Sprinkle a little salt and saute them for 2 minutes. Add a little water and cover the pan. Cook until the corn is almost done. You want it to be soft, but slightly crunchy.
- Add milk and simmer for 2 minutes.
- Turn off the flame and let the mixture cool down.
- Once the mixture is cool enough, puree it in a blender. I prefer to keep it a little coarse.
- In a pan, melt the remaining teaspoon of butter. Add mustard seeds and dry red chilli. Wait till the mustard seeds splutter.
- Pour the corn mixture into it. Add water to the soup to get your desired consistency.
- Add sugar, salt and crushed black pepper.
- Simmer for 2-3 minutes and turn off the flame.
- Add lemon juice and cilantro leaves.
- Check for the level of salt, sugar, pepper and lemon juice and adjust according to your taste.