Boil sweet corn in a pressure pan till 4 whistles.

Once the pressure pan cools down open the lid and remove the water from the sweet corns.

Grate the corn in a food processor till you get a coarse mixture. It shouldn't form a paste.

Add little water if the mixture is too dry.

Heat oil in a non-stick pan and add mustard seeds. Once it starts to crackle add finely chopped green chilies and ginger pieces in the oil.

Stir for few seconds. Now add grated sweet corn in it. Keep the gas on medium flame now.

Let it cook for 2-3 minutes stirring in between so that the corn does not stick to the pan.

Add milk, sugar, and salt in the corn mixture and stir it for another 2 minutes.

Keep stirring in between for another 2 minutes till all the milk gets evaporated.

Cook till you get a nice creamy consistency and once you get the desired consistency Corn kees is now ready to serve.

Garnish with some freshly grated coconut and finely chopped coriander.