Corn on the cob with lime, green chilli and coconut butter

Name: Corn on the cob with lime, green chilli and coconut butter
Prep time: 23 min
Cook time: 47 min
Total time: 70 min
Yield: 6 servings
Ingredients: 1 L Vegetable Stock; 6 Corn On The Cob; 400 ml Coconut Milk; 1 Zest and juice of 2 Lime; 1 Green Chilli; 1 Pinch Salt; 1 Pinch Black Pepper; 25 g Butter; 100 g Desiccated Coconut; 100 g Shallots; 10 g Coriander; 10 g Parsley

70 min · Serves 6 · By TheMealDB Import

Side
Lunch

Side

Adapted from theguardian.com

Ingredients

For 6 servings

1 LVegetable Stock
6 Corn On The Cob
400 mlCoconut Milk
1 Zest and juice of 2Lime
1 Green Chilli
1 PinchSalt
1 PinchBlack Pepper
25 gButter
100 gDesiccated Coconut
100 gShallots
10 gCoriander
10 gParsley

Method

Prep 23 min · Cook 47 min

1Bring the stock to a rolling boil in a big, deep pan. Slip in the cobs, leave to cook for about five minutes, then turn off the heat and leave the corn to sit in the stock as it cools.
2Put a heavy-based dry frying pan on a high heat and, once hot, lay the drained corn in the pan and char for a couple of minutes on each side – you’ll probably need to cook them two or three at a time, so you don’t overcrowd the pan. Put the coconut milk, lime juice and chillies in a small saucepan, season lightly, then bring up to a gentle simmer. Stir in the butter, turn off the heat and set aside.
3For the topping, toast the coconut flakes in a hot dry frying pan – coconut burns very easily, so keep them moving and keep your eye on them. As soon as the coconut has a golden, burnished, toasted colour, tip it into a bowl, leave to cool, then mix with the crispy shallots and herbs, and season to taste.
4To serve, spoon some of the coconut milk mixture over each cob, sprinkle with the toasted coconut mix and lime zest, and tuck in.