Indian Corn Soup

Prep: 20 min Yields: 4 Servings

India is famous for serving spicy roasted corn on the cob. This version is a take on the corn on the cob but the spices evoke the similar taste of street side masala corn.


3 cups sweet corn kernels 3 tbsp oil
2 tsp jeera
1 bay leaf
1⁄2 cup onions, chopped
2 tbsp ginger, chopped
2 tbsp, garlic,chopped
1 green chilli, slit
2 tbsp refined flour
1 tsp salt
1⁄2 tsp black pepper powder
1 tsp chaat masala
1⁄2 cup green coriander
For Chilli Butter Popcorns 1 cup popcorn
1 tbsp butter
A pinch of chilli powder


  • Make a puree of sweet corn and keep aside. In a pan, heat oil, add bay leaf, and jeera. Now add the finely chopped onions, green chilli, ginger, and garlic.
  • Lower the heat and cook till the onions are transparent. Add the refined flour and saute till blonde in colour. Now add the sweet corn mash and saute for 3 to 5 minutes. Add sufficient water and give it a quick boil and then simmer for 5 to 7 minutes.
  • Adjust seasoning and finally mix in the chopped coriander and sprinkle chaat masala over it.
  • Melt butter and pour over the popcorn, sprinkle red chilli powder, and serve along with the soup.

Recipe Video