If using corn on cob, scrape them off the cob using a knife and boil or steam them. You can also boil them first and then scrape. If using frozen corn, just rinse and drain.
Heat ghee or oil in a pan. Crackle mustard and cumin. Add dal.
Add ginger, curry leaves and green chilies.
Stir and saute well until the dals turn golden.
Add hing and sweet corn, salt, turmeric. Mix and saute until the moisture evaporates.
Add fresh coconut and switch off.
Mix and transfer sweet corn sundal to a serving bowl.