A nearly ubiquitous ingredient in American foods, corn turns up less often in India. But when it does, it's often fresh, hot and abundantly seasoned. Food writer Monica Bhide serves this American ...

Once melted, add a medley of Indian spices: 1 teaspoon ground cumin seeds, 1 teaspoon curry powder, 1/2 teaspoon ground coriander, 1/2 teaspoon turmeric, and a large pinch of red pepper flakes.

In any case, use either fresh or frozen corn. Hovan suggests if you’d like to really go all out, garnish the soup with corn kernels that have been charred on the grill, chile chutney, and yogurt ...

A nearly ubiquitous ingredient in American foods, corn turns up less often in India. But when it does, it's often fresh, hot and abundantly seasoned. Food writer Monica Bhide serves this American ...