Ingredients:

Two cups fresh corn kernels.
Three ripe tomatoes, crushed.
One onion, chopped.
Three cloves garlic, chopped.
One bay leaf.
A small pinch cinnamon powder.
Salt and black pepper.
Lemon juice.

Preparation:

Dry roast corn kernels in a pan till lightly golden.
Remove and keep aside.
In the same pan add onion and garlic with a few spoons of water and cook till soft.
Add tomatoes, bay leaf, cinnamon, salt, and pepper.
Cook till tomatoes break down.
Add roasted corn and one cup water.
Simmer for ten minutes.
Finish with lemon juice.

Serve hot.