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.