Zainab Khanam
– 2 cups sweet corn (fresh or frozen) – 1 onion (finely chopped) – 2 garlic cloves (minced) – 1 cup milk – 2 cups vegetable stock – 2 tbsp butter – Salt and pepper to taste – Fresh parsley or chives for garnish
In a pot, melt butter and sauté chopped onions and minced garlic until fragrant.
Add sweet corn and vegetable stock. Simmer for 10 minutes until the corn softens.
Blend the mixture using a hand blender until smooth. For a chunky texture, reserve some corn kernels before blending.
Stir in milk, cornstrach slurry, salt, and pepper to make the consistency thick. Add 2 tablespoons of steamed corn kernels. Let it simmer for 5 more minutes.
Serve hot, garnished with fresh parsley or chives. Pair with crusty bread for a complete meal!