Boil the sweet corn kernels till tender, about 5 to 8 minutes; let cool.
In a mixing bowl, add boiled corn, chopped mangoes, chopped carrots, chopped tomatoes, mung bean sprouts and finely chopped coriander leaves.

Add salt to taste, lemon juice and if using, grated coconut.
Give it a good stir.

Prepare the tempering
In a small saucepan, heat oil. Once the oil is hot, add mustard seeds.
Mustard seeds will start to splutter and crackle. Now, add red chilli powder and asafetida and immediately remove from flame or heat.

Add this tempering to the mixed salad and toss well.
Serve crunchy, spicy, healthy mango, sprouts and corn salad at room temperature or as I love it, slightly chilled.