Wash the corn and with a sharp knife slice off the corn kernels from the cob. Some people prefer to grate it but I don't like the mess so I prefer to cut the kernels off the cob.
Put the corn in a food processor and process to a coarse paste. You should have about 2 cups of this coarse paste.
Heat oil in a wide pan over medium heat.
When it is hot add mustard and cumin seeds.
Add asafoetida, cashew nuts, raisins, chopped chillis, ginger paste and curry leaves. Mix and add the corn.
Add salt,sugar, turmeric powder and milk.
Cover the pan and let the corn cook in the milk for 5-7 minutes or till the mixture becomes almost dry. Take the pan off the heat. If the corn is tender it will not take a long time to cook.
Add chopped coriander, coconut and lemon juice. Mix well and serve immediately.
Serve with thin sev and lemon slices on the side.