Charred corn on the cob bathed in a lime and green chilli coconut butter, topped with toasted coconut, crispy shallots and herbs. A vibrant, summery side.
- 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
Preparation
- Bring the stock to a rolling boil in a big, deep pan. Slip in the cobs, cook for about five minutes, then turn off the heat and leave the corn to sit in the stock as it cools.
- Put a heavy, dry frying pan over high heat and, once hot, char the drained corn for a couple of minutes on each side, cooking two or three at a time so as not to overcrowd. Put the coconut milk, lime juice and chillies in a small saucepan, season lightly, and bring to a gentle simmer, then stir in the butter, turn off the heat, and set aside.
- For the topping, toast the coconut in a hot dry frying pan, keeping it moving as it burns easily, until golden and burnished, then tip into a bowl to cool and mix with the crispy shallots and herbs, seasoning to taste.
- To serve, spoon some coconut milk mixture over each cob, sprinkle with the toasted coconut mix and lime zest, and tuck in.
