Sweet Corn and Capsicum Soup
by Tarla Dalal

A typically Mexican Sweet Corn and Capsicum Soup, this has a distinct smoky flavour. Soft, yellow sweet corn tastes great just raw, so it naturally adds great value to this soup too.

Roasting capsicum on a direct flame imparts a unique flavour and taste to this soup. So, follow the exact procedure to whip up this scrumptious soup and I assure you a delightful experience.

A bowl of Sweet Corn and Capsicum Soup followed by a Burrito and serving of French-Casserole makes a satiating meal.

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Sweet Corn and Capsicum Soup recipe - How to make Sweet Corn and Capsicum Soup

1 1/2 cups boiled sweet corn kernels (makai ke dane)
1 medium capsicum
1/2 cup low-fat milk , 99.7% fat-free
1/4 cup chopped onions
salt to taste

Method

Pierce a fork through the capsicum and roast on a slow flame till it turns black in colour from all the sides.
Immerse the capsicum in cold water, remove the skin, stem and seeds and finely chop them.
Combine the sweet corn and milk in a mixer and blend till smooth. Keep aside.
Heat a deep non-stick pan and when hot, add the onions and dry roast on a medium flame for 1 to 2 minutes or till they turn light brown in colour.
Add the capsicum and dry roast on a medium flame for 1 more minute.
Add the corn-milk mixture, salt and 2 cups of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
Serve hot.