Cut the corn off the washed cobs to make about 4 cups. Put the corn in a blender with 2 cups of the water and blend until creamy. Pour into a bowl and set aside.
Now put the ginger, cilantro, and 1/4 cup water into the blender and liquefy for 1 minute.
Heat a soup pot on medium heat and add the ghee and cumin seeds. When the seeds pop, add the blended spices, blended corn, and black pepper.
Add the rest of the water and mix well.
Boil gently until tender, about 15 ‑ 20 minutes, uncovered. Stir occasionally. Add salt just before serving.
Garnish with cilantro leaves and black pepper to taste.