Corn on the cob with lime, green chilli and coconut butter
A weeknight-friendly side built around corn on the cob, green chilli and desiccated coconut — roughly 70 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- 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.
You'll use: Frying pan / skillet · Saucepan · Pan
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Lime
- lemon
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Shallots
- ½ small onion + a little garlic
Tips & common questions
How long does Corn on the cob with lime, green chilli and coconut butter take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Corn on the cob with lime, green chilli and coconut butter vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Corn on the cob with lime, green chilli and coconut butter via TheMealDB (open database). Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.