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

• Vegetable Stock4¼ cups
• Corn On The Cob6
• Coconut Milk1¾ cups
• LimeZest and juice of 2
• Green Chilli1
• SaltPinch
• Black PepperPinch
• Butter1 oz
• Desiccated Coconut3½ oz
• Shallots3½ oz
• Coriander¼ oz
• Parsley¼ oz

Instructions

1. 1

   Bring the stock to a rolling boil in a big, deep pan.

2. 2

   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.

3. 3

   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.

4. 4

   Put the coconut milk, lime juice and chillies in a small saucepan, season lightly, then bring up to a gentle simmer.

5. 5

   Stir in the butter, turn off the heat and set aside.

6. 6

   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.

7. 7

   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.

8. 8

   To serve, spoon some of the coconut milk mixture over each cob, sprinkle with the toasted coconut mix and lime zest, and tuck in.