Spiced Corn Soup

  • 4 TB. butter

  • 1 onion, diced

  • 2 Garlic cloves, minced

  • 1 TB Ginger, grated

  • ½ tsp. turmeric

  • ½ tsp. cumin

  • ½ tsp. mustard powder

  • 3 C. corn kernels (4-5 ears)

  • Kosher salt and fresh ground pepper

  • Lime for garnish


1.    Melt butter in Dutch oven over medium heat. Add onion and cook until softened, about 10 min. Add garlic, ginger, turmeric, cumin, mustard and sizzle for a minute or two until fragrant.

2.    Add corn kernels and season well with salt and pepper. Cook for 1 minutes, then add 4 Cups water and bring to simmer. Simmer gently until comes together, about 5 minutes. Puree soup in blender. Check seasonings.

3.    I like to serve with a sprinkle of urfu pepper (or paprika) and a squeeze of lime.