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

Side · world favourite.

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
• 10g Parsley

Method

1. Bring to a boil — Bring the stock to a rolling boil in a big, deep pan.
2. Heat the 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.
3. Fry — Put 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.
4. Simmer — Put the coconut milk, lime juice and chillies in a small saucepan, season lightly, then bring up to a gentle simmer.
5. Stir — Stir in the butter, turn off the heat and set aside.
6. Fry — For 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.
7. Mix together — 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.
8. Serve — To serve, spoon some of the coconut milk mixture over each cob, sprinkle with the toasted coconut mix and lime zest, and tuck in.

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