Side
How To Make Corn on the cob with lime, green chilli and coconut butter
If you enjoy authentic How To Make Corn on the cob with lime, green chilli and coconut butter cuisine, this homemade Side recipe is worth trying at home....
⏱️
20 Min Prep
🔥
32 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 heat to boiling point in a big, deep pot.
2
Slip in the cobs, leave to low-boil 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 arid frying pot on a high fiery up and, once fiery, lay the drained corn in the pot and char for a couple of mins on each side – you’ll probably need to low-boil them two or three at a time, so you don’t overcrowd the pot.
4
Put the coconut dairy liquid, lime nectar and chillies in a small saucepan, masala condiment lightly, then bring up to a subtle low-boil.
5
mix gently in the dairy spread, turn off the fiery up and set aside.
6
For the topping, toast the coconut flakes in a fiery arid frying pot – 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 container, leave to cool, then incorporate with the crackling shallots and herbs, and masala condiment to salty profile.
8
To present, spoon some of the coconut dairy liquid mixture over each cob, scatter with the toasted coconut incorporate and lime zest, and tuck in.
Recipe Information
Cuisine
International
International
Course
Side
Side
Diet
Vegetarian
Vegetarian
Total Time
52 mins
52 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
32 minsTotal Time
52 minsMaster Chef
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