Sweet Corn and Capsicum Soup Video by Tarla Dalal

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A typical mexican smoky flavoured capsicum and sweet corn soup.

Recipe Description for Sweet Corn and Capsicum Soup ( Mexican)

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings
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Ingredients

1 1/2 cups boiled sweet corn kernels (makai ke dane)
1 capsicum
oil for brushing
1/2 cup milk
1 tbsp butter
1/4 cup finely chopped onions
1 tsp cornflour dissolved in 1/4 cup water
salt and to taste

Method

Brush little oil on the capsicum, pierce the capsicum with a fork and hold over an flame until the skin blackens.
Immerse the capsicum in cold water, remove the skin, stem and seeds and chop it finely.
Combine the sweet corn kernels, milk and ¾ cup of water and blend in a mixer to a smooth paste. Keep aside.
Heat the butter in a kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the roasted and chopped capsicum, mix well and sauté on a medium flame for 1 to 2 minutes.
Add the prepared corn mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add ½ cup of water, prepared cornflour-water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Add the salt, mix well and cook on a medium flame for more 1 to 2 minutes, while stirring continuously.
Add the pepper powder and mix well.
Serve hot.