1. Remove corn kernels from corn or use frozen corn.
2. Steam/pressure cook it.
3. When cool, blend it in a blender till smooth.
4. Mix corn starch with milk to a smooth paste.
5. Heat a little olive oil (about 1/2 tsp) and saute onion, garlic, green chilli and ginger slightly.
6. Add the vegetable and saute for a few seconds. Add corn puree.
7. Now mix the corn starch paste. Stir and cook.
8. Add salt and pepper to taste before serving.
9. Garnish with chopped spring onion greens.
10. Serve hot.

Note: if this becomes thick, dilute with enough milk or water. Or if it is watery, adjust by adding a little more corn starch mixed in water and cook.