100 gms whole sweet corn kernels 100 gms sweet corn, grated 4 cups Clear Vegetable Stock 1 cup milk boiled 3 tbsp cornflour mixed with ¼ cup water 1 tsp sugar 1 tsp white pepper powder 2 tbsp fresh cream salt to taste
Heat the stock in a pan and add the sweet corn kernels.Cover and cook over a medium flame for approximately 10 minutes or till the corn is tender.
Add the grated corn, milk and simmer for another 5 minutes. Season it with salt, sugar and white pepper powder (with water or milk) Add the cornflour paste and simmer for some more time. Finish with 3/4th cream. Preserve 1/4th for garnishing. serve hot with chilli vinegar, soya sauce and chilli sauce.