Corn in a Cup

I do not remember seeing sweet corn ever in my life till a few years ago unless they were found in sweet corn soup in a Chinese restaurant. I was then under the impression that the soup tasted sweet and it contained corn,  hence the name. I didn't know that "sweet corn" existed.
But a few years ago there seemed to be a revolution where sweet corn was getting popularized in India by small stalls which sold "corn in a cup" as an eat-in-between snack. You could find these stalls outside malls, multiplexes, supermarkets, amusement parks etc. In fact the first place where I found it was in Infy campus. Of course these days its found at every street corner, but back then it was available only at places where you come with a mindset of paying more than what the stuff is worth and you can guess why.  The cup used to be "small","medium" or "large". I personally felt they should have been called "extremely small", "very small" and "small". Of course the price for these used to be "expensive", "very expensive" and "extremely expensive".
Soon we started getting corn in different forms - frozen; fresh,but processed with seeds separated; fresh sweet corn packed etc; which made it feasible for us to make "corn in a big cup" at home. Among the various available forms, I suggest you go for the "fresh sweet corn with the cob" version. The seeds are juicier and fresher in this case. You get these in all supermarkets or even on the roadside in some places like Commercial Street or Chat Street.

Ingredients:

1. Fresh Sweet Corn - 2 cobs
2. Seasoning as per requirement.

Procedure:

1. Boil the sweet corn in a cooker (with enough water to submerge) it for 3-4 whistles. Break the corn cob into two if it doesn't fit into the cooker.
2. After cooling it to room temperature, remove the seeds from the cob. This is much easier than it sounds, actually. You just need to use a blunt knife as a wedge between the vertical rows of corn seeds as shown in pic 1. The seeds will come off easily with a little pressure. 
3. The seeds will look as shown in pic 2. Season it as follows according to your favorite flavor.

Seasoning:

1. Classic Salted: In a kadai, mildly heat a tsp of butter ( just enough for it to melt). Add 2 tbsp of corn seeds. Add salt as per taste. stir well and serve.
2. Lemon Pepper: To the classic version, add half a tsp. of pepper and a dash of lemon juice. Stir well and serve.
3. Masala: To the classic version, add chilli powder/sambhar powder/pav bhaji masala and a dash of lemon. Stir well and serve.
4. Chat: To the classic version, add chat masala powder and a dash of lemon. Stir well and serve.
5. Italian: In the classic version, along with butter add a tsp. of cheese spread and add Italian seasoning ( Oregano+ Chilli flakes leftover from a pizza delivery will also do). Stir well and serve.
6. Chinese: Crush 1/4 inch of ginger, 2 pods of garlic, 1/2 tsp. soya sauce and 1/2 tsp. vinegar. Add this paste to the classic version. Stir well and serve.
7. Pudina: Grind 2 green chillies and around 10-15 mint leaves. Add one tsp. of this paste and a dash of lemon to the classic version. Stir well and serve.

pic 1

pic 2

Yield from one sweet corn