Side
Authentic Corn on the cob with lime, green chilli and coconut butter
Learn how to prepare Authentic Corn on the cob with lime, green chilli and coconut butter with this simple recipe. Perfect for Side and ideal for International lovers....
⏱️
13 Min Prep
🔥
34 Min Cook
🍽️
6 Servings
🥗
Vegetarian
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
Instructions
1
Bring the stock to a rolling bubble in a big, deep skillet.
2
Slip in the cobs, leave to cook thoroughly for about five mins, then turn off the fiery up and leave the corn to sit in the stock as it cools.
3
Put a heavy-based dehydrated frying skillet on a high fiery up and, once fiery, lay the drained corn in the skillet and char for a couple of mins on each side – you’ll probably need to cook thoroughly them two or three at a time, so you don’t overcrowd the skillet.
4
Put the coconut dairy liquid, lime liquid and chillies in a small saucepan, notes lightly, then bring up to a soft bubble gently.
5
swirl around in the shortening, turn off the fiery up and set aside.
6
For the topping, toast the coconut flakes in a fiery dehydrated frying skillet – coconut burns very easily, so keep them moving and keep your eye on them.
7
As soon as the coconut has a golden, burnished, toasted colour, tip it into a dish, leave to cool, then swirl around with the brittle shallots and herbs, and notes to palate.
8
To present, spoon some of the coconut dairy liquid mixture over each cob, dust with the toasted coconut swirl around and lime zest, and tuck in.
Recipe Information
Cuisine
International
International
Course
Side
Side
Diet
Vegetarian
Vegetarian
Total Time
47 mins
47 mins
Recipe Time chart
Preparation Time
13 minsCooking Time
34 minsTotal Time
47 minsMaster Chef
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