Side dish
Corn on the cob with lime, green chilli and coconut butter
This recipe takes simple corn on the cob and elevates it with a rich coconut milk and lime butter, plus a crunchy toasted coconut topping. The corn first simmers in vegetable stock, which keeps it tender, then gets a quick char in a dry pan for a smoky depth. The creamy, tangy sauce and crispy topping add layers of texture and flavor, making for a standout side dish.
24 minServes 4
Method
4 steps · 24 min total
- 01
Cook the Corn
Bring 1 L of vegetable stock to a rolling boil in a large, deep pan. Slip in the corn cobs and let them cook for about five minutes. Turn off the heat and leave the corn to sit in the stock as it cools; this helps them stay tender. - 02
Char Corn and Make Coconut Butter
Set a heavy-based dry frying pan over high heat. Once hot, lay the drained corn cobs in the pan and char them for a couple of minutes on each side; you'll likely need to do this in batches of two or three at a time to avoid overcrowding. Meanwhile, combine the coconut milk, lime juice, and green chili in a small saucepan. Season lightly, then bring the mixture to a gentle simmer. Stir in the butter, then turn off the heat and set the coconut butter aside.
