In a large saucepan of boiling salted water, cook the ears of corn over moderately high heat just until tender, about 4 minutes. Drain and, when cool enough to handle, cut the kernels off the cobs; you should have 2 1/2 cups. If you're using frozen corn, boil it for 2 minutes, then drain.

In a medium skillet, heat the 2 tablespoons of vegetable oil. Add the ginger and two-thirds of the garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the corn and cook, stirring, for 2 minutes. Transfer to a food processor and puree. Scrape into a bowl. Stir in the cilantro and season with salt and pepper. Form into 2-inch patties and refrigerate for at least 20 minutes.

Preheat the oven to 350 degrees. In a mini food processor, combine the mint leaves, chile, water, and the remaining garlic and process to a coarse puree. Season with salt.

In a large, nonstick skillet, heat 1/4 inch of oil until shimmering. Dust the fritters with flour and tap off the excess. Add half of the fritters to the skillet and cook over moderately high heat until browned and crisp, about 2 minutes per side. Drain the fritters on paper towels. Transfer to a baking sheet and keep warm in the oven while you fry the remaining fritters. Arrange the fritters on a platter. Sprinkle with chat masala, top with a small dollop of the chile-mint sauce and serve right away.

The uncooked corn patties and chile-mint sauce can be covered and refrigerated overnight.