Bring a large pot of unsalted water to boil over high heat. (I find having salt in the cooking water slightly toughens the corn kernels and lengthens the cooking time).

Husk the corn and once the water is boiling carefully add the cobs, cover and bring back to a boil. !Once it reaches the boil let it cook for about a minute or two and remove from the pot and let cool for about 5 minutes or until cool enough to handle. Cut the kernels from each cob.

In a karhai, wok, or large frying pan heat the oil over medium high heat. When the oil is hot add the mustard seeds. As the mustard seeds begin to pop add the urad dal, cumin seeds and stir fry briefly until the dal begins to brown lightly. Add the turmeric, cayenne, curry leaves and stir fry for 30 seconds. Add the corn, season with salt and continue stir frying until the corn is warm. Check the seasoning and adjust if need be.

Garnish with toasted sunflower seeds and chopped coriander.