Grate four of the corn cobs and cut the other into tiny pieces.
Heat the oil/ghee in a pan and add the cumin seeds, asafoetida and ginger paste.
When ginger is a very light brown add the corn, chilli paste and salt.
Add the milk slowly, stirring all the time, and bring to a boil.
Simmer for a couple of minutes or till corn is cooked.
Serve hot, garnished with coriander leaves and grated coconut.
Key Ingredients: corn, clarified butter, vegetable oil, cumin seeds, asafoetida, ginger, green chillies, salt, milk, coriander leaves, desiccated coconut