Heat the oil in a non stick pan or a heavy based pot. When the oil is hot, add the mustard seeds. After they start crackling, add the cumin seeds and the jalapaenos.
The corn, if fresh, can either be microwaved and then added which saves a lot of time, or if using a frozen packet microwave according to the directions on the packet. Add the corn to the cumin and mustard seeds, and stir properly.
Then add the groundnut powder which holds the ingredients together. Cook for a while on a low flame, stirring occasionally.
Season with salt and garnish with the chopped cilantro.