Corn on the Cob with Lime, Green Chili and Coconut Butter

Ingredients

• 4 corn on the cob
• 1 L vegetable broth
• 200 ml coconut milk
• 1 lime
• 1 green chili
• 12½ g butter
• 50 g shredded coconut
• 50 g shallots
• 5 g fresh cilantro (optional)
• 5 g fresh parsley (optional)
• 1 pinch salt
• 1 pinch black pepper

Steps

1. Bring vegetable broth to a rolling boil in a large pan, add corn cobs, cook for 5 minutes, then turn off heat and let corn sit as stock cools.
2. Drain corn, then char on a hot, dry frying pan for a couple of minutes per side until lightly browned.
3. In a small saucepan, combine coconut milk, lime juice, and chopped green chili. Season with salt and pepper, bring to a gentle simmer, then stir in butter and remove from heat.
4. Toast shredded coconut in a dry frying pan over high heat, stirring constantly until golden brown. Immediately transfer to a bowl to cool.
5. Mix the toasted coconut with crispy shallots, fresh cilantro, and parsley.
6. To serve, spoon the warm coconut milk mixture over each cob, sprinkle with the toasted coconut and herb mix, and garnish with lime zest.