I adapted this recipe from David Tanis at the New York Times
and it is easy and so delicious.

Serves 4

1. In a soup pot, put in order given and sauté for 1 or 2 minutes:
4 Tbs                         Butter
1 medium                Onion
2 cloves                    Garlic
2 Tbs                         Ginger, chopped
1 tsp                          Turmeric
1 tsp                          Cumin Seeds
1 tsp                           Black Mustard Seeds
½ tsp                          Cayenne

2. Add and stir for 2 minutes:
4 cups (1 lb frozen) Corn Kernels (or from 4 ears)
Salt & Pepper

3. Add and simmer gently for 10 minutes:
3 cups                       Vegetable Stock
½ cup                       Coconut Cream
2 Tbs                         Lime Juice

4. Cool enough to blend in blender.

Garnish with a dollop of: Yogurt and chopped Cilantro