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

Name: Corn on the cob with lime, green chilli and coconut butter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Antigua and Barbuda
Ingredients: 4 ¼ cups vegetable stock; 6 corn on the cobs; 1 ⅔ cups + 1 tsp coconut milk; Zest and juice of 2 lime; 1 green chile; Pinch salt; Pinch black pepper; 1 oz butter; 3 ½ oz desiccated coconut; 3 ½ oz shallots; ⅓ oz cilantro; ⅓ oz parsley

An Antigua and Barbuda lunch. Ready in about 40 minutes. Difficulty: medium.

15 minPrep (about)
25 minCook (about)
40 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

3 ¼ cups vegetable stock Shopping tip: Vegetable broth (carton or can), or a bouillon cube in hot water.
5 corn on the cobs
1 ¼ cups coconut milk
Zest and juice of 2 lime
1 green chile Shopping tip: Jalapeño for mild (seeds out); serrano for hot.
⅔ oz butter
2 ⅔ oz desiccated coconut Shopping tip: Unsweetened shredded coconut (UK: desiccated).
2 ⅔ oz shallots
¼ oz cilantro
¼ oz parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.

Spices & seasonings (2): salt, black pepper

Pinch salt
Pinch black pepper

How to make it

Steps in our own plain words.

Bring your stock to rolling boil in a big, deep pan.
Slip in the cobs.
Leave to cook for about five minutes.
Turn off the heat.
Leave your corn to sit in your stock as it cools.
Put heavy-based dry frying pan on high heat and, when hot, lay your drained corn in your pan and char for 2 min on every side – you’ll probably need to heat them two or three each time, so you don’t overcrowd your pan.
Put the chillies, lime juice and coconut milk in a small pot.
Season lightly.
Bring up to a gentle simmer.
Stir in the butter.
Turn off the heat.
Set aside.
For your topping, toast your coconut flakes in hot dry frying pan – coconut burns easily, so keep them moving.
Keep your eye on them.
Wait until the coconut has a golden.
Burnished, toasted colour, tip it in a bowl.
Leave to cool.
Mix with the crispy shallots and herbs.
Season to taste, to serve.
Spoon some of the coconut milk mix over each cob.
Sprinkle using your toasted coconut mix plus lime zest, and tuck in.