Otherby TheMealDBCorn on the cob with lime, green chilli and coconut butterServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+1 L Vegetable Stock6 Corn On The Cob400ml Coconut MilkZest and juice of 2 Lime1 Green ChilliPinch SaltPinch Black Pepper25g Butter100g Desiccated Coconut100g Shallots10g Coriander10g ParsleyStepsStep-by-step0 of 5 done1Bring 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.2Put 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.3Put 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.4For 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.5To serve, spoon some of the coconut milk mixture over each cob, sprinkle with the toasted coconut mix and lime zest, and tuck in.Source: TheMealDB
