Part 5/8:
On Wednesday, the focus shifts to a creamy corn soup spiced with Indian flavors. Despite corn not in season, the dish can still be made with fresh corn from supermarkets or frozen sweet corn.
The recipe highlights the “holy quaternity” of Indian aromatics—onion, garlic, ginger, and green chili—alongside the unique addition of curry leaves for depth. After toasting whole spices to release their aroma, corn is sautéed until slightly browned and seasoned, then blended with silken tofu and coconut milk for a lush texture.
The result is a thick, velvety soup that delivers a remarkable balance of spice and creaminess. Topping it with charred corn, cilantro, and peanuts adds not only aesthetics but also a satisfying crunch.