by Jyoti Jain
Summer is my absolute favorite season, and corn is my go-to summer vegetable. I love creating new recipes using corn as the star ingredient. I have grilled it and eaten it right off the cob, baked fresh cornbread and blend it to make flavorful summer soups. This roasted corn recipe uses cilantro, which is a cooling herb. Don’t skip the extra step of roasting the corn, that's what intensifies its sweetness and makes this soup extra flavorful!
4 ears of corn
1 Carrot, grated
1 red bell pepper, cut into ½ inch strips
½ tomato, chopped
2 cups of water
2 tbsp Olive oil
1 tsp turmeric
1 tsp cumin seeds
1 pinch asafetida powder
½ lemon, juiced
⅓ cup of cilantro sprigs, finely chopped
Salt and pepper to taste
Husk the corn and remove the silk (hair-like strands) from it.
Place the corn ears in an oven preheated to 350 degrees, and bake for 20 mins.
After the corn is cooled, stand the corn up, holding the stem end, and cut the corn kernels off the cob using a sharp knife.
Blend 1 cup of corn kernels with tomatoes and two cups of water.
Heat oil in a thick-bottomed medium saucepan.
Add turmeric, cumin seeds and asafetida powder to it.
After seeds brown (around 15 seconds), add the blended corn mixture.
Next, add the bell pepper and carrots.
Season with salt and pepper and bring to a boil.
Add lemon juice and garnish with cilantro.
If you love corn, this roasted corn recipe will not disappoint. It’s perfect for an easy, light, and delicious summer supper! If you give this recipe a try, let me know in the comments!