Corn on the Cob with Lime, Green Chilli and Coconut Butter
Charred corn on the cob is served with a warm coconut milk, lime and chilli sauce, then finished with toasted coconut, shallots and fresh herbs.
- 45 min
- 350 kcal
- Vegetarian
- Side dish
- Gluten-free
Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.
Ingredients
For 6 servings
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Steps
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Step 1:
Bring the vegetable stock to a rolling boil in a large, deep pan.
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Step 2:
Add the corn cobs and cook for about 5 minutes.
5 min -
Step 3:
Turn off the heat and leave the corn to sit in the stock while it cools.
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Step 4:
Heat a heavy-based dry frying pan over high heat.
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Step 5:
Drain the corn and char it in the hot pan for a couple of minutes on each side, cooking two or three cobs at a time so the pan is not overcrowded.
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Step 6:
Put the coconut milk, lime juice and green chilli in a small saucepan.
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Step 7:
Season lightly and bring the mixture to a gentle simmer.
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Step 8:
Stir in the butter, then turn off the heat and set aside.
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Step 9:
For the topping, toast the desiccated coconut in a hot dry frying pan, keeping it moving so it does not burn.
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Step 10:
When the coconut is golden and toasted, tip it into a bowl and leave it to cool.
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Step 11:
Mix the cooled toasted coconut with the crispy shallots, coriander and parsley, then season to taste.
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Step 12:
To serve, spoon some coconut milk mixture over each cob.
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Step 13:
Sprinkle with the toasted coconut mixture and lime zest, then serve.
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