Grilled Corn on the Cob with Lime, Green Chili and Coconut Oil

Tender corn grilled to perfection and generously drizzled with a spicy coconut sauce infused with lime. The finishing touch—a crispy mixture of toasted coconut, crispy shallots and fresh herbs.

Ingredients

• 1 l Vegetable broth
• 6 pcs Corn on the cob
• 400 ml Coconut milk
• 1 pcs Lime
• 1 pcs Green chili
• 1 pinch Salt
• 1 pinch Black pepper
• 25 g Butter
• 100 g Coconut flakes
• 100 g Shallots
• 10 g Fresh coriander
• 10 g Fresh parsley

Instructions

1. Bring the vegetable broth to a boil in a large deep saucepan. Add the corn cobs and cook for about 5 minutes, then remove from heat and let the corn cool in the broth.
2. Pour the coconut milk, lime juice and chopped green chili into a small saucepan. Season lightly with salt and pepper, bring to a gentle simmer, then add the butter and remove from heat.
3. Remove the corn from the broth. Heat a griddle pan over high heat and grill the cobs for 2–3 minutes on each side until they have beautiful char marks. Work in two to three batches to avoid overcrowding the pan.
4. Toast the coconut flakes in a dry hot pan, stirring constantly—coconut burns quickly. Once the flakes turn golden, transfer to a bowl and let cool. Mix with the toasted shallots and chopped herbs, season to taste.
5. Serve the corn, drizzling each cob with the coconut sauce, sprinkle the coconut and herb mixture on top and generously zest lime over it.