1medium sized corn cob/Makaior about 1 cup corn kernels
1tablespoonbutter
1.5cups+ 1 tablespoon water to blend corn kernels
1teaspooncorn flour + 1 tablespoon water to form a paste
½ - 1teaspoonlemon juice or as required
¼ - ½teaspoonblack pepper powder or as required
salt to taste
Instructions
Steam cook the corn cob in pressure cooker for 3 whistles.
Let it cool completely. Remove the corn kernels. 1 corn cob will yield about 1 cup corn kernels.
Keep ¼ cup of corn kernels aside and take the remaining kernels in a mixer/grinder jar. Add 1 tablespoon water and blend to a smooth paste.
Heat butter in a non-stick pan. Add the prepared corn paste and saute for about 1-2 minutes on low to medium flame.
Add 1.5 cups water and mix well. Let it simmer for 5 minutes.
Now in a small bowl, mix 1 teaspoon cornflour with 1 tablespoon water and stir well. Add this paste to the soup and stir. Also add ¼ cup corn kernels that we had set aside. Stir.
Add salt and pepper powder and stir well and cook for about 1-2 minutes.
Switch off the flame and add lemon juice and stir. Pour the soup in serving bowl and serve hot.