Corn on the cob with lime, green chilli and coconut butter
Charred corn becomes something altogether different when bathed in coconut butter spiked with lime and fresh green chilli. This preparation, rooted in Southeast Asian street food traditions, relies on a simple technique: cooking the corn in vegetable stock first to build sweetness, then finishing it in the buttery coconut mixture to create a glaze that clings to each kernel. The lime cuts through richness while the chilli adds gentle heat, making this side as compelling as any main course.
Instructions
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.
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.
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.
To serve, spoon some of the coconut milk mixture over each cob, sprinkle with the toasted coconut mix and lime zest, and tuck in..
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