Side
Corn on the cob with lime, green chilli and coconut butter Step By Step
This version of Corn on the cob with lime, green chilli and coconut butter Step By Step is flavorful, easy to prepare and suitable for traditional Side configurations....
⏱️
19 Min Prep
🔥
38 Min Cook
🍽️
3 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 bring to a stew in a big, deep skillet.
2
Slip in the cobs, leave to cook thoroughly for about five mins, then turn off the bring to temperature and leave the corn to sit in the stock as it cools.
3
Put a heavy-based parched frying skillet on a high bring to temperature 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 whole milk, lime liquid and chillies in a small saucepan, essence lightly, then bring up to a soft stew.
5
swirl around in the shortening, turn off the bring to temperature and set aside.
6
For the topping, toast the coconut flakes in a fiery parched 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 container, leave to cool, then incorporate with the crackling shallots and herbs, and essence to palate.
8
To present, spoon some of the coconut whole milk mixture over each cob, shower with the toasted coconut incorporate and lime zest, and tuck in.
Recipe Information
Cuisine
International
International
Course
Side
Side
Diet
Vegetarian
Vegetarian
Total Time
57 mins
57 mins
Recipe Time chart
Preparation Time
19 minsCooking Time
38 minsTotal Time
57 minsMaster Chef
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