The sweetness of summer corn marries nicely with a burst of Indian spices and tangy thick yogurt. Serve this vegetarian soup hot or chilled.

Ingredients

  • 4tablespoons butter
  • 1medium onion, diced
  • 2garlic cloves, minced
  • 1tablespoon grated ginger
  • ½teaspoon turmeric
  • ½teaspoon cumin seeds
  • ½teaspoon black mustard seeds
  • Large pinch cayenne
  • 3cups corn kernels, from 4 ears
  • Salt and pepper
  • Whole milk plain yogurt, for garnish
  • 1tablespoon chopped chives, for garnish
  • A few cilantro sprigs, for garnish
  • Lime wedges, for garnish, optional
  • Nutritional Information
      • Nutritional analysis per serving (4 servings)

        261 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 4 grams protein; 30 milligrams cholesterol; 8 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. Put butter in a heavy-bottomed soup pot over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic, ginger, turmeric, cumin, mustard seeds and cayenne and sizzle for a minute or so.
  2. Add corn kernels and season generously with salt and pepper. Cook, stirring, for 2 minutes. Add 4 cups water and bring to a simmer. Simmer gently for 10 minutes. Purée soup in a blender. Check seasoning and adjust salt.
  3. To serve, ladle into small bowls. Garnish each with 2 tablespoons thick yogurt. Sprinkle with chives and cilantro sprigs. Add a squeeze of lime.

1 hour

Dining and Cooking