Scrape the corn kernels from the cob and boil them for 15 minutes or till it becomes soft. Reserve some of the corn kernels aside about 2 tbsp.

Blend the remaining corn kernels with some water to a smooth paste.

Heat oil or butter in a pan. Add the corn paste and stir.

Add the water and milk, stir and allow the soup to come to a boil.

Now add the black pepper, salt and the remaining corn kernels. Let it simmer for 2-3 minutes.

Add the cornflour paste and stir till the soup thickens.

Serve hot! Tastes best with garlic bread.