Remove kernels by holding cobs upright and, with a sharp knife, cut lengthways down the cob.

Heat 1 tablespoon of oil in a large saucepan on medium heat. Cook corn kernels for 3 minutes, stirring, until tender. Remove from pan.
Heat the remaining oil in same pan on low. Add onion, cinnamon stick, cardamom,  garlic and chilli. Cook for 15 minutes, stirring occasionally, until tender and caramelised.

Stir in turmeric, mushrooms, corn and ½ cup water. Cook on medium heat for 5-7 minutes, until mushrooms are tender. Season. Add coriander and lemon juice. Toss to combine and serve with mixed green salad or steamed green vegetables.