Ingredients:

• 2 Corn Cobs (I used sweet corn)
• 1/2 cup Milk
• 2 Green Chillies
• 1/2 tsp Grated Ginger
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1/4 tsp Turmeric Powder
• A big pinch of Hing
• 2 tbsp Oil
• 2 tbsp Grated Fresh Coconut
• Chopped Coriander leaves
• Salt to taste
• Juice of half a lemon

Method:

• Grate or grind the corn into a coarse paste and set aside.
• Heat oil in a heavy bottomed pan. Add the mustard seeds and cumin seeds and let them splutter.
• Then add the hing, finely chopped green chillies and grated ginger and stir for a few seconds.
• Now add the grated corn and turmeric powder and mix.
• Fry until the color changes slightly.
• Now add the milk to it and combine well.
• Cover the pan with a lid and let it cook on a low flame. 
• Cook until all the milk evaporates and the mixture thickens.
• Add the salt to it and mix well.
• Turn off the flame and add the lemon juice and coriander leaves. Mix well
• Garnish with grated coconut, coriander leaves and lemon wedges.
• Serve hot as a snack.