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Sweet corn with lime and chilli butter

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 4 corn cobs
  • 80 g (2 3/4 oz) butter
  • 2 tablespoons olive oil
  • 1 lemon grass stem, white part only, bruised and cut in half
  • 3 small bird's eye chillies, seeded and finely chopped
  • 2 tablespoons finely grated lime zest
  • 2 tablespoons lime juice
  • 2 tablespoons finely chopped coriander (cilantro) leaves

Method

1. Remove the husks and silky threads from the corn. Wash well, then use a heavy knife to cut each cob into 2 cm (3/4 inch) slices.

2. Heat the butter and olive oil in a large saucepan. Add the lemon grass and gently sauté over low heat for 5 minutes, then remove from the pan using a slotted spoon.

3. Add the chilli to the pan and cook for 2 minutes, then stir in the lime zest, lime juice and 60 ml (2 fl oz/1/4 cup) water. Add the corn, then cover and cook for 5-8 minutes, or until the corn is tender, shaking the pan frequently.

4. Season to taste, then stir in the coriander. Serve hot, with plenty of napkins.

Main ingredient:
Corn
Cuisine:
Mexican
Course:
Side Dish
Occasion:
Dinner Party, Family meals

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