Corn on the cob with lime, green chilli and coconut butter
Few side recipes are as satisfying as a well-made Corn on the cob with lime, green chilli and coconut butter. The star here is vegetable stock, supported by a short list of everyday ingredients. Low and slow is the secret — the longer simmer lets vegetable stock soften and the flavours deepen. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 1 l Vegetable Stock
- 6 Corn On The Cob
- 400 ml Coconut Milk
- Zest and juice of 2 Lime
- 1 Green Chilli
- Salt
- Black Pepper
- 25 g Butter
- 100 g Desiccated Coconut
- 100 g Shallots
- 10 g Chopped Coriander
- 10 g Parsley
Method
- 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.
Tips for the best Corn on the cob with lime, green chilli and coconut butter
- Read the whole method before you start and measure out the 12 ingredients first — it keeps the pace relaxed once the heat is on.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Keep the simmer gentle. A hard boil toughens vegetable stock and drives off the liquid too fast.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Serve alongside a grilled main or as part of a shared table.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
What can I substitute for vegetable stock?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Corn on the cob with lime, green chilli and coconut butter recipe medium to make?
It is rated medium: 12 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
Can I make Corn on the cob with lime, green chilli and coconut butter ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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