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Put the corn pieces in a pan, cover with water and bring to a boil.
Cook for 10 minutes, then drain.
Meanwhile, put all curry paste ingredients and two tablespoons of water in a blender and blitz smooth.
Heat the oil in a pan and add the cumin.
Once they start to sizzle, add the chopped garlic and the curry leaves, and cook for a minute.
Stir in the curry paste and 100ml water, and cook over a low heat for five minutes.
Tip in the coconut milk, then add the salt and all but one of the pieces of corn.
Shave the kernels off the remaining piece of corn, then add those to the curry with 100ml more water.
Bring to a boil, then turn down the heat, cover and cook for 10 minutes.
Serve hot with a pile of fluffy rice.