I love corn in any form, be it crispy corn, corn on the cob, salads or soups. I love corn gazpachos in summer and warm corn soups in winters. I tried this corn-capsicum soup last week and was impressed by the flavors and am definitely trying this again.

COOKING TIME:  20 minutes



  1. Corn – 3-4
  2. Yellow capsicum – 1, large
  3. Garlic – 4-5 cloves
  4. Onion – 1, medium
  5. Coconut milk – ½ cup
  6. Olive oil – 2-3 tablespoons
  7. Black pepper – freshly ground
  8. Cilantro – for garnish
  9. Lemon – 1/2
  10. Salt – to taste


  1. Take a pressure cooker and boil the corn on the cob for about 2 whistles.
  2. Let them cool and then take a sharp knife to separate the corn from the kernels.
  3. In a heavy bottom pan, take some olive oil and add long sliced onion to it.
  4. Crush the garlic pods and add it to the onion.
  5. Once the onion turns translucent, add the corn seeds to it.
  6. Roughly chop the yellow bell pepper and add it to the pan.
  7. Add some salt and black pepper.
  8. Once the corn and pepper are cooked, take a hand blender to blend the corn and capsicum into a smooth paste.
  9. Add some water and coconut milk to it and make a smooth soup.
  10. Add chopped cilantro leaves, lemon juice of half a lemon and serve hot!

Do you love coconut milk in soups? Do try my tomato-basil soup as well.