Here is something to add to the Eid Curry Banquet from Feast. I'm not sure if "corn with cream" is quite the best or most seductive way to describe this dish though, since the 125ml worth of it stirred into kernels culled from 4 cobs reduces such a lot. But it is the best I can do; "spiced corn" and "Gujarati corn" simply didn't cut it. And this probably isn't exactly what you'll ever eat in Gujarat (Western India), but it falls in great proximity to a corn dish in Madhur Jaffrey's Food of India cookbook. Several words concerning the list of ingredients,which I know looks lengthy, but don't be appalled (or try not to be); they're all widely-available ingredients. This is best done with fresh, raw corn on a cob (sorry). The molasses sugar just adds an appropriate touch of sweetness that counters the heady spices perfectly. Feel free to omit, if you want. Lastly: you may use ready-ground spices, though I strongly recommend going the whole hog if it's a feast you are preparing.
Recipe posted by noisette