Sweet Corn and Capsicum Soup by Tarla Dalal

Tarla.Dalal's picture

Dec. 30, 2013

A typical Mexican smoky flavored capsicum and sweet corn soup.


Boiled sweet corn kernals 1 1/2 Cup (24 tbs)
Milk 1/2 Cup (8 tbs)
Capsicum 1 Large
Oil 1/4 Teaspoon (For greasing)
Butter 1 Tablespoon
Finely chopped onion 1/4 Cup (4 tbs)
Corn flour 1 Tablespoon , dissolved in 1/4 cup water
Salt and ground black pepper To Taste
Water 1 1/4 Cup (20 tbs) , divided



1. Brush oil on capsicum, pierce with a fork and cook over direct flame until the skin blackens.

2. Remove the capsicum from flame, rub off the burnt skin and chop it finely.

3. In blender, place sweet corn kernels, milk and ¾ cup of water. Blend until smooth.


4. In a skillet, heat butter and saute onion over medium flame for 1-2 minutes.

5. Add roasted and chopped capsicum, mix well and sauté for another 1-2 minutes.

6. Pour the prepared corn mixture, stir occasionally and cook for 1-2 minutes.

7. Pour ¼ cup of water and prepared corn flour-water mixture. Stir constantly and cook for 1-2 minutes.

8. Season with salt and cook for another 1-2 minutes, stirring constantly.


9. Sprinkle pepper and serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 128Calories from Fat 42

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 103 mg4.29%

Total Carbohydrates 20 g6.7%

Dietary Fiber 2 g8%

Sugars 5 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet