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

📝 Ingredients

• 1.0litre vegetable stock
• 6.0 corn on the cob husks removed
• 400.0ml full-fat tin coconut milk
• 2.0 limes zest and juice
• 1.0 green chilli finely chopped, pith and seeds discarded if you prefer less heat
• Salt and black pepper
• 25.0g butter (if you want to make this vegan, use vegan butter or leave it out altogether)
• 100.0g desiccated coconut
• 100.0g crispy shallots (you can get these ready-made from many Asian and Caribbean food stores; they’re a great standby)
• 10.0g finely chopped fresh coriander
• 10.0g finely chopped fresh flat-leaf parsley

👨‍🍳 Instructions

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.
3. Put the coconut milk, lime juice and chillies in a small saucepan, season lightly, then bring up to a gentle simmer.
4. Stir in the butter, turn off the heat and set aside.
5. 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.
6. 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.
7. To serve, spoon some of the coconut milk mixture over each cob, sprinkle with the toasted coconut mix and lime zest, and tuck in.