1. Chop the onions finely.
2. In a pan, heat oil. Add onions and fry till they become translucent.
3. Then add the red chili powder, coriander seed powder and salt.
4. Stir for 5 seconds and add corn. Cook covered till the water from the corn evaporates.
5. Cool this mixture and add to the yoghurt.
6. Serve cold and garnish with coriander leaves and a sprinkling of red chili powder.

Note:
If using fresh corn, pre-cook them beforehand.