Place all the ingredients for the chilli and ginger paste in a blender with 3 tbsps of the sweetcorn and blitz to a coarse paste. Set aside.
Heat the oil in a large frying pan over a medium heat. Add the asafoetida and mustard seeds and fry for a few seconds until they sputter.
Add the chilli and ginger paste and fry for a minute stirring well. Add the turmeric and stir, then add the remaining sweetcorn and fry for 2 minutes. Reduce the heat to low, season, and add the fresh coriander and chopped peanuts.
Cover and cook for another minute then add the lime juice and serve warm.