Heat 1 tbsp oil /butter in a pan. Add 1 tsp cumin seeds. When they sizzle, add a pinch of asafetida, ¼ tsp turmeric powder. Immediately add 3 cups of corn kernels (from about 3 ears of corn), 1 cup water, salt to taste, 2 tbsp finely chopped fresh cilantro, 12 curry leaves, 2 to 4 fresh Thai or serrano chillies, sliced crosswise.
Stir, bring to a boil, then reduce the heat and simmer for 8 to 10 minutes until the corn is juicy and tender. If using frozen corn, thaw for a minute in the microwave before using, and reduce the cooking time a bit. Add a dash of lime before serving if you wish.
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