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

An exotic composition that pairs the natural sweetness of corn with the velvety richness of coconut milk and butter, accented by zesty lime and a sharp kick of green chili. The interplay of toasted coconut and fresh herbs adds complex layers of texture and flavor, resulting in a dish perfectly suited for light, sophisticated entertaining.

Prep: 5 min
Servings: 4
Difficulty: Medium

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Instructions

Servings:4

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.

Ingredients

1 L Vegetable Stock
6 Corn On The Cob
400ml Coconut Milk
Zest and juice of 2 Lime
1 Green Chilli
Pinch Salt
Pinch Black Pepper
25g Butter
100g Desiccated Coconut
100g Shallots
10g Coriander

Nutrition

Calories: 194
Protein: 4.1g
Carbs: 8.6g

Recommended Equipment & Products

Immersion blender
Amazon

Disclosure: these are currently regular search links, not affiliate links, and we do not earn a commission. Check current prices, availability and product labels before buying.

Chef tips

To bring out the corn's natural sweetness, try searing the cobs on a grill or hot griddle pan until charred, then brush on the coconut butter so it melts perfectly into the kernels. Kid-friendly: Skip the chili and add a touch of honey or date syrup to the coconut butter. For a festive Mexican twist, top with plenty of chopped cilantro and lime zest before serving.

Culinary reasoning

An exotic composition that pairs the natural sweetness of corn with the velvety richness of coconut milk and butter, accented by zesty lime and a sharp kick of green chili. The interplay of toasted coconut and fresh herbs adds complex layers of texture and flavor, resulting in a dish perfectly suited for light, sophisticated entertaining.

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Nutrition

Calories: 194
Protein: 4.1g
Carbs: 8.6g

Chef tips

To bring out the corn's natural sweetness, try searing the cobs on a grill or hot griddle pan until charred, then brush on the coconut butter so it melts perfectly into the kernels. Kid-friendly: Skip the chili and add a touch of honey or date syrup to the coconut butter. For a festive Mexican twist, top with plenty of chopped cilantro and lime zest before serving.

Recommended Equipment & Products

Immersion blender
Amazon

Disclosure: these are currently regular search links, not affiliate links, and we do not earn a commission. Check current prices, availability and product labels before buying.