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1
Cut each cob into 4 pieces so that you have about 16 pieces. The most effective way to do this is to place the sharp part of your knife on the cob, keeping your hand steady, wack (for want of a better word) the knife with a rolling pin. It will go straight through.
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2
Heat the pan and add the oil
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3
After a couple of minutes, add your mustard seeds, cumin seeds and whole dried chilies and turn heat to medium/ high
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4
As you begin to hear a sizzling and popping sound, swiftly add your ginger and garlic (you don't want to burn the seeds) and cook until golden
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5
Give your tomatoes a quick whizz in the blender to avoid chunks of tomatoes. Add to frying pan and cook for 5-7 minutes until you see oil specs emerge
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6
Add your curry leaves and stir in your beaten yoghurt (to avoid yoghurt lumps from forming)
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7
Season with salt, chilli powder, turmeric and cook a further couple of minutes
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8
As the mixture turns from a milky orange to a deep orange and the oil begins to separate from the mixture, add the corn and cook for 10 minutes. The kernels will develop a deep yellow color
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9
Add the coconut, cream and garam masala and toss all the ingredients thoroughly together for 2 minutes
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10
Remove from heat and sprinkle with cilantro
