Using yoghurt as a base for hot soups is a slightly alien concept to Westerners, who still tend to think of it as a sweet dessert or as a base for cold dips. But hot yoghurt soups are very popular around the Middle East, where they are often thickened with rice, chickpeas, bulgur or barley, which makes them incredibly hearty and comforting.
This is one of our very favourite soups and we urge you to try it. Yoghurt's creamy sourness seems to have a natural affinity with sweet, fresh corn, and they combine to make a soup that is somehow both rich and refreshing. Whatever you do, don't miss out on the sizzling butter!