Side dishe for 4
Lime Coconut Corn
Corn simmers in coconut milk and stock, then gets topped with toasted coconut, herbs, lime, and green chilli.
$3.14per serving $$
30 minstart to table
4servings
Ingredients
- 1 l vegetable stock
- 6 corn on the cob
- 400 ml coconut milk
- 2 lime
- 1 green chilli
- 1 pinch salt
- 1 pinch black pepper
- 25 g butter
- 100 g desiccated coconut
- 100 g shallots
- 10 g coriander
- 10 g parsley
Steps
- Put the vegetable stock and corn in a large pot, then bring them to a boil.
- Reduce the heat and simmer the corn for 15 minutes.
- Melt the butter in a large skillet over medium heat and cook the shallots for 4 minutes.
- Add the desiccated coconut and cook for 3 minutes, stirring until lightly golden.
- Stir the coconut milk, salt, and pepper into the skillet, then simmer for 5 minutes.
- Add lime juice, sliced green chilli, coriander, and parsley, then spoon the coconut mixture over the corn.
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