Remove the corn from the cobs. Grind the onion, ginger and garlic to a paste. Heat the ghee and fry the paste, sprinkling a little milk now and then till it turns golden. Now add the corn, bay leaves, garam masala. cumin, turmeric, salt and chilli powder. Mix in the curd and tomato and cook till dry. Add the milk and continue cooking till the corn is tender and the gravy thick. Add the cream, mix well, and remove from fire. Garnish with nuts, raisins and fresh coriander leaves.