2 Cups Fresh Sweet Corn Kernels
3 Green Chilies, Chopped finely
3 Sprigs Coriander leaves, Chopped finely
¼ Cup Grated Coconut
Juice of 1 Lemon
Salt to taste
For the Seasoning:
½ tsp Mustard Seeds
Few Curry leaves
Chop each Sweet Corn Kernel into two. Remove to a mixing bowl. Add Coriander leaves, Green Chili, Lemon Juice, Salt, and Coconut to it and mix well.
Heat Oil in a pan, add Mustard Seeds and when they splutter add Curry leaves. Add this to the Kosambari / Salad and mix well.