Instructions: Thaw frozen corn or drain canned corn and set aside. Place the ground cumin, ground coriander, salt, 1 fresh green chili, and the onion in a mortar and grind with a pestle to form a smooth paste.

Alternatively, process in a food processor to a smooth paste. Heat the butter in a large heavy-based skillet. Add the onion and spice mixture to the skillet and fry over a medium heat, stirring occasionally, for about 5-7 minutes. Add the crushed red chilies to the skillet and stir to mix. Add the corn to the skillet and stir-fry for a further 2 minutes. Add the remaining fresh green chili, the lemon juice, and fresh cilantro leaves to the skillet, stirring occasionally to combine thoroughly. Transfer the spicy corn mixture to a warm serving dish.

Garnish with fresh cilantro and serve hot.

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