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

Preparation

1. Bring the stock to a rolling boil in a big, deep pan. Slip in the cobs, cook for about five minutes, then turn off the heat and leave the corn to sit in the stock as it cools.
2. Put a heavy, dry frying pan over high heat and, once hot, char the drained corn for a couple of minutes on each side, cooking two or three at a time so as not to overcrowd. 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, turn off the heat, and set aside.
3. For the topping, toast the coconut in a hot dry frying pan, keeping it moving as it burns easily, until golden and burnished, then tip into a bowl to cool and mix with the crispy shallots and herbs, seasoning to taste.
4. To serve, spoon some coconut milk mixture over each cob, sprinkle with the toasted coconut mix and lime zest, and tuck in.

Tips from the ZestyPlate Kitchen

• Poaching the corn in stock first seasons it before you char it for double flavour.
• Char the drained cobs in a hot dry pan a few at a time so they colour rather than steam.
• Watch the desiccated coconut closely as it toasts — it goes from golden to burnt in seconds.
• Spoon over the coconut butter and scatter the toppings just before serving so they stay crisp.