Corn on the cob with lime, green chilli and coconut butter

Name: Corn on the cob with lime, green chilli and coconut butter
Yield: 4 servings
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Vegetable Stock1 l
Corn On The Cob6
Coconut Milk400 ml
Lime
Green Chilli1
Salt
Black Pepper
Butter25 g
Desiccated Coconut100 g
Shallots100 g
Coriander10 g
Parsley10 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	1028 kcal
Protein	20.6 g
Fat	51.9 g
of which saturates	38 g
Carbohydrate	96.2 g
Salt	2.1 g

Worked out from the 91% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
Bring 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.
2
Put 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.
3
For the topping, toast the coconut flakes in a hot dry frying pan – coconut burns very easily, so keep them moving and keep your eye on them. As soon as the coconut has a golden, burnished, toasted colour, tip it into a bowl, leave to cool, then mix with the crispy shallots and herbs, and season to taste.

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