Summer is my absolute favorite season, and corn is my go-to summer vegetable. I love creating new recipes using corn as the star ingredient. I have grilled it and eaten it right off the cob, baked fresh cornbread with it, and even blended it to make flavorful summer soups.
According to Ayurveda, corn balances all the doshas, but can be heating to Pitta and cause dryness in the long term to Vata. This roasted corn recipe uses cilantro, which is a cooling herb that makes this recipe suitable for Pittas. Don’t skip the extra step of roasting the corn, as this is what intensifies its sweetness and makes this soup extra flavorful!
Corn soup
Summer Roasted Corn Soup
(3-4 servings)
Ingredients (everything organic)
4 ears of corn
1 Carrot, grated
1 red bell pepper, cut into ½ inch strips
½ tomato, chopped
2 cups of water
2 tbsp Olive oil
1 tsp turmeric
1 tsp cumin seeds
1 pinch asafetida powder
½ lemon, juiced
1/3 cup of cilantro sprigs, finely chopped
Salt and pepper to taste
Method
- Husk the corn and remove the silk (hair-like strands) from it. Place the four corn ears in an oven preheated to 350 degrees, and bake for 20 mins. After the corn is cooled, stand the corn up, holding the stem end, and cut the corn kernels off the cob using a sharp knife.
- Blend 1 cup of corn kernels with tomatoes and two cups of water.
- Heat oil in a thick-bottomed medium saucepan. Add turmeric, cumin seeds and asafetida powder to it. After seeds brown (around 15 seconds), add the blended corn mixture. Next, add the bell pepper and carrots. Season with salt and pepper and bring to a boil. Add lemon juice and garnish with cilantro. Enjoy hot.
- 4 ears of corn
- 1 Carrot, grated
- 1 red bell pepper, cut into ½ inch strips
- ½ tomato, chopped
- 2 cups of water
- 2 tbsp Olive oil
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 pinch asafetida powder
- ½ lemon, juiced
- ⅓ cup of cilantro sprigs, finely chopped
- Salt and pepper to taste
- Husk the corn and remove the silk (hair-like strands) from it.
- Place the four corn ears in an oven preheated to 350 degrees, and bake for 20 mins.
- After the corn is cooled, stand the corn up, holding the stem end, and cut the corn kernels off the cob using a sharp knife.
- Blend 1 cup of corn kernels with tomatoes and two cups of water.
- Heat oil in a thick-bottomed medium saucepan.
- Add turmeric, cumin seeds and asafetida powder to it.
- After seeds brown (around 15 seconds), add the blended corn mixture.
- Next, add the bell pepper and carrots.
- Season with salt and pepper and bring to a boil.
- Add lemon juice and garnish with cilantro.
- Enjoy hot.
If you love corn, this roasted corn recipe will not disappoint. It’s perfect for an easy, light, and delicious summer supper! If you give this recipe a try, share it on social media with the hashtag #artoflivingeats.