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

Name: Corn on the cob with lime, green chilli and coconut butter
Yield: 5
Ingredients: 25 g Butter; pinches Salt; pinches Black pepper; 1 Green Chilli; 10 g Coriander; Lime; 100 g Desiccated Coconut; 10 g Parsley; 400 ml Coconut Milk; 1 l Vegetable Stock; 100 g Shallots; 6 Corn On The Cob

Fácil

Contains allergens

Leche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 5 (estimated)

Nutrition facts

Protein7 %10 g
Carbs32 %47 g
Fat61 %39 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	528 kcal	107 kcal
Protein	10 g	2 g
Carbs	47 g	9.5 g
Fat	39 g	7.9 g

One serving is about 494 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty28/100
Recipe completeness40/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Side - Antigua and Barbuda

Ingredients

25 g Butter
pinches Salt
pinches Black pepper
1 Green Chilli
10 g Coriander
Lime (Zest and juice of 2)
100 g Desiccated Coconut
10 g Parsley
400 ml Coconut Milk
1 l Vegetable Stock
100 g Shallots
6 Corn On The Cob

Instructions

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.