2 tbsp butter
1/2 cup cabbage finely chopped
1 carrot finely cut
1 tbsp cornflour
salt to taste
Keep about 1/4 cup cooked corn kernels aside for later use.
Grind rest of the corn kernels.
Heat butter in a pan, add carrot and cabbage.
Fry for a minute, add corn and 6 cups of water and salt.
Cook for ten minutes and add 1 tbsp cornflour mix in 1/2 cup of water.
Add cooked whole corn kernels which were kept aside.
Cook for 5 more minutes and serve hot.
TIP - If fresh corn is not available, canned sweet corn tin can be used. Soya sauce, chilli sauce and vinegar can be added.