Boil 100 grams of sweet corn kernels until they are soft. Drain the water and let them cool.
In a bowl, take 250 grams of dahi (yogurt) and whisk it until smooth.
Add the boiled corn kernels to the yogurt.
Chop 1 medium-sized onion, 1 green chilli, and a handful of coriander leaves. Add these to the yogurt and corn mixture.
Add salt to taste and 1/2 teaspoon of roasted cumin powder. Mix well.
Refrigerate the Corn Raita for about 30 minutes before serving.