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

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Antigua and Barbuda

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

Corn on the cob with lime, green chilli and coconut butter is a Side recipe.

Taste: Sour · Spicy · Salty
Time: About 5 min

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Ingredients

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

Cooks’ notes

Tips, changes and questions from people who cooked this recipe.

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100gShallots

10gCoriander

10gParsley

Equipment

Measuring cups and spoons · Mixing bowl · Frying pan · Saucepan · Stirring spoon · Grater · Spoon

Method

4 clear steps

1
Bring 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.
2
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. 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.
3
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. 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.
4
To serve, spoon some of the coconut milk mixture over each cob, sprinkle with the toasted coconut mix and lime zest, and tuck in.

cookwsavora.com/recipes/themealdb-53431-corn-on-the-cob-with-lime-green-chilli-and-coconut-butter

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