Indo-Chinese version of creamy sweet corn recipe with an addition of carrot.

  • Sweet corn – 1/2
  • Onion – 1
  • Carrot(small) – 1
  • Split Green chili – 2
  • Cornflour – 1 tablespoon
  • Salt – to taste
  • Spring onion and Roasted corn,chili flakes – for garnishing
  • Fresh cream (optional)
  1. Cook corn and separate kernels.Make a coarse semisolid puree.
  2. Boil water in a pan adding,corn cob, onion, carrot.
  3. Simmer for half an hour.
  4. Either you can strain and use this stock alone (OR)
  5. Remove the cob and chili and give a mash and use as a base.
  6. Add the kernel paste,salt and simmer for few more minutes.
  7. Thicken with cornflour.
  8. Serve hot with roasted kernels,spring onion and a dash of chili flakes (fresh cream if you wish).