Step 1

1 Dip the corn cobs, husks and all, in water, until thoroughly moistened

Step 2

2 Microwave on HIGH until very hot, 10 to 12 minutes

Step 3

3 When they are cool enough to handle, using a sharp knife, cut crosswise through the husk and cob and 1 to 2 inches from the stem end (opposite from the end with the tassel of silk)

Step 4

4 Hold the silk end, then push the corn cob out the other end

Step 5

5 Discard any stray silks

Step 6

6 Cut each cob in half

Step 7

7 Place the peanuts in a dedicated spice grinder or food processor; grind to a fine consistency

Step 8

8 In a large skillet over medium heat, heat the oil until it shimmers

Step 9

9 Add the chickpea flour, whisking to smooth out any lumps (forming a kind of roux)

Step 10

10 Cook, whisking constantly, until slightly darkened, about 4 minutes

Step 11

11 Add the ground peanuts, reduce the heat to medium-low and cook, stirring frequently, until the mixture is the consistency of thick peanut butter, about 5 minutes

Step 12

12 Whisk in the yogurt, chile powder, sugar, salt and turmeric

Step 13

13 Increase the heat to medium and gradually ladle in the water, whisking until smooth

Step 14

14 Taste, and season with more salt, as needed

Step 15

15 Nestle the corn into the sauce, reduce the heat until the sauce is barely simmering, cover and cook until the sauce is the consistency of heavy cream, about 5 minutes

Step 16

16 Add more water as needed to loosen the sauce

Step 17

17 The sauce will continue to thicken as it sits (and if you refrigerate leftovers), so you may need to whisk in more water still when you reheat

Step 18

18 Transfer to a serving dish or individual wide, shallow bowls, scatter more peanuts over each portion and serve