Sweet Corn and Capsicum Soup ( Mexican)

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A typical mexican smoky flavoured capsicum and sweet corn soup.

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Preparation Time:    Cooking Time:     Makes 4 servings
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1 1/2 cups boiled sweet corn kernels (makai ke dane)
1 capsicum
oil for brushing
1/2 cup milk
1 tbsp butter
1/4 cup finely chopped onions
1 tbsp cornflour dissolved in 1/4 cup water
salt and freshly ground black pepper (kalimirch) powder to taste

  1. Brush little oil on the capsicum, pierce the capsicum with a fork and hold over an flame until the skin blackens.
  2. Remove from the heat, rub off the burnt skin and chop it finely. Keep aside.
  3. Combine the sweet corn kernels, milk and ¾ cup of water and blend in a mixer to a smooth paste. Keep aside.
  4. Heat the butter in a kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
  5. Add the roasted and chopped capsicum, mix well and sauté on a medium flame for 1 to 2 minutes.
  6. Add the prepared corn mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  7. Add ¼ cup of water, prepared cornflour-water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  8. Add the salt, mix well and cook on a medium flame for more 1 to 2 minutes, while stirring continuously.
  9. Add the pepper powder and mix well.
  10. Serve hot.


RECIPE SOURCE : Mexican CookingBuy this cookbook

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 on 26 Sep 15 04:33 PM

Sweet corn and capsicum soup.. A thick creamy.. with a slight sweet taste.. I loved the combination of the corn and the roasted capsicum taste. The milk makes the soup more creamy, with a crunchy bite in every sip.