Corn on the cob with lime, green chilli and coconut butter

1. Bring the stock to a rolling boil in a big, deep pan. Drop in the cobs, cook for about five minutes, then turn off the heat and leave the corn sitting in the stock as it cools.
2. Set a heavy, dry frying pan over high heat and, once hot, char the drained corn for a couple of minutes on each side, working in batches of two or three so the pan stays hot. Put the coconut milk, lime juice and chillies in a small saucepan, season lightly and bring to a gentle simmer, then stir in the butter, take it off the heat and set aside.
3. For the topping, toast the coconut in a hot dry frying pan, keeping it moving because it catches quickly, until golden and burnished, then tip it into a bowl to cool and stir through the crispy shallots and herbs, seasoning to taste.
4. To serve, spoon some of the coconut milk mixture over each cob, scatter with the toasted coconut mix and lime zest, and get stuck in.

Tips from the ZestyPlate Kitchen

• Poaching the corn in stock seasons it right through before the charring adds its second layer of flavour.
• Char the drained cobs a few at a time in a hot dry pan so they colour properly instead of steaming.
• Keep a close eye on the desiccated coconut as it toasts, since it turns from golden to burnt in seconds.
• Hold back the coconut butter and toppings until you are ready to serve so the crunch survives.