התמונה להמחשה בלבדCorn on the cob with lime, green chilli and coconut butter
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. 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 chilli.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 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.
Nutrition
- Calories
- 194
- Protein
- 4.1g
- Carbs
- 8.6g
Recommended Equipment & Products
- Immersion blender
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Chef tips
To enhance the corn's flavour, sear the cobs on a grill or hot griddle pan until lightly charred, then spread the coconut butter over them so it soaks into the sweet kernels. Kid-friendly version: Omit the chilli and add a little honey or date syrup to the coconut butter.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. 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 chilli.