Spicy Butter Garlic Corn

Cut the sweet corn into bite-sized pieces and boil until tender. Drain and set aside.

Heat butter in a pan over medium heat.

Add the chopped garlic and sauté until fragrant and lightly golden.

Stir in the tomato sauce, red chilli powder, oregano, chilli flakes, and salt. Cook for 2-3 minutes, stirring continuously, until the raw aroma disappears and the sauce thickens slightly.

Add the boiled corn pieces and toss well to coat them evenly with the spicy butter garlic sauce.

Cook for another 2-3 minutes, allowing the flavours to blend.

Garnish generously with freshly chopped coriander leaves and serve hot.