Fresh Corn – 1 OR Frozen Corn -1 cup
Capsicum – 1 Onion – 1 [ medium] Garlic Pod – 1
Olive Oil – 1 tsp
Salt and Pepper – To taste
Vegetable Stock – 2 Cups OR 1 Vegetable Stock Cube
. Remove corn’s outer husk (don’t peel it) just remove the threads and bring back the husk on the back around corn ear and roast corn on direct medium flame until it slight charred around 3-5 minutes,turning sides on intervals.
. Once roasted let it cool for a while and remove husk. Use a sharp knife run it vertically and scrap out corns, it comes around 1 Cup from 1 corn, keep aside 1 tbsp of corn kernels for garnishing. If you are using frozen corn, then thaw it and jump to step 3.
. Wash and roast slightly capsicum on direct flame. Soak in water, remove skin and chop it, keep aside. Chop garlic and onion.
. In a pan heat oil, sauté garlic until light brown add chopped onion and sauté until transparent, add corn and sauté for a minute.
. Add capsicum and mix well. Add salt, pepper, vegetable stock cube and 1 cup water. Bring it good boil and let it simmer for 3 minutes or until corn gets cooked.
. Let it get cool and then transfer everything to a mixer or blender. I don’t add more water while blending just to make sure my mixer doesn’t overflow. If you wish you can add more water or stock.
. Grind it to smooth paste and transfer back everything to the pan and add 2 cups of water and bring to boil. Adjust salt and pepper if required.
. Garnish with reserve corn kernels, chopped spring onion/cilantro, or carrot choice is yours. I used corn and chopped carrot.