1. Remove the corn cobs from the packaging and give it a quick wash. While you wash the cobs, remove the corn silks with your fingers.
2. Cut or break the corn cobs in half. This is necessary because it will be served in small batches.
3. In a pot, pour in 7 to 8 cups of water and bring it to a boil.
4. Once the water hits a boil, add in your corn cobs and some salt, and allow the water to come to a boil for the second time. Reduce the heat to low, and simmer for 10 minutes until the corn cobs become soft and tender.
5. Next, Make a quick paste by grounding five green chilies, seven garlic cloves, and 1-inch ginger. Also, make another paste by soaking ten cashew nuts in warm water and grounding them up afterward.
6. Once that is done, pour 3 to 4 tablespoons of vegetable oil into a pan and set to medium-high heat.
7. Once the oil is heated up, throw in 3 finely chopped red onions and sauté until the onions become soft and pink (do not caramelize or burn the onions)
8. Add three teaspoons of your chili-garlic paste and three tablespoons of the cashew nuts paste you made earlier. Also, reduce the heat to low or medium because we don’t want the cashew nuts to paste to get burnt.
9. Keep sauteing until the water separates from the solids.
10. Add 3 to 4 tablespoons of cream, add a teaspoon of salt, and mix thoroughly.
11. Please turn off the heat, and squeeze in the juice of half a lemon; keep on stirring the mixture to work the lemon juice into it.
12. Allow the sauce to cool down completely. Next, pour into a food processor and ground until it becomes a smooth paste. Pour this paste over your corn cobs and finish off with any garnish.

This sweet corn in the cob recipe is very simple and can be prepared in a very short time; feel free to try it out whenever you need to try something new. If you would love to see other recipes ideas, check out this video recipe.