Clean the leaves and silk strands from the corn. Using a sharp knife, separate the corn kennels. Pressure cook with a cup of water and sugar.
Reserve 3 tblsp of corn for garnish. Blend the rest well.
I used my hand blender, if you are using a mixie, drain, reserve the water, and cool down and grind to a smooth paste.
Strain it to remove the skin. This step is optional, but I do this always.
Add milk,the reserved corn kernels and bring to boil. Add the coriander leaves and if using green chillies, add it.
Boil for 4 minutes and lastly add the corn flour dissolved in 2 tblsp of water. Boil until thick.
Add salt and pepper generously and mix well. Garnish with the chopped spring onion if desired.