Clean and wash poha in a colander under running water for two minutes. Drain and keep aside for ten to fifteen minutes. Wash and cook corn in sufficient boiling water for four to five minutes. Drain, refresh and set aside.
Peel, wash and finely chop onion. Remove stems, wash and finely chop green chillies. Wash and pat dry curry leaves. Clean, wash and finely chop coriander leaves. Heat oil in a kadai, add mustard seeds and curry leaves and allow to splutter.
Add chopped onion and sauté on medium heat for two to three minutes or till light pink. Add chopped green chillies and sauté for half a minute. Add turmeric powder, sugar, salt and cooked corn and continue to sauté for another half a minute.
Add poha, half the scraped coconut and lemon juice and toss to mix well. Cover and cook on low heat for three to four minutes. Serve garnished with the remaining coconut and coriander leaves.