6 ears corn, shucked
1 cup half-and-half or milk
1 pound large shrimp, peeled and deveined
2 tablespoons unsalted butter
2 tablespoons vegetable oil
3/4 teaspoon cumin seeds
3/4 teaspoon mustard seeds
1/8 teaspoon turmeric
4 to 6 dried whole red chiles
1 1/2-inch piece ginger, peeled and finely grated
Freshly ground black pepper
10 to 12 fresh curry leaves or 1/2 cup fresh cilantro leaves
Lime wedges, for serving
Tomato chutney, for serving
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