大象传媒

Charred corn

An average of 0.0 out of 5 stars from 0 ratings
Prepare
less than 30 mins
Cook
no cooking required
Serve
Serves 4

A delicious corn side dish that makes the perfect accompaniment for the vibrant green paneer wraps with chickpea and mango salad.

Ingredients

  • : 4 whole (or 8 halves) frozen corn on the cobs
  • butter: 50g/1戮oz unsalted butter
  • mango chutney: 1 heaped tbsp gluten-free mango chutney
  • chilli: 1 red chilli, finely chopped
  • lime: 1 lime, zest and juice
  • chaat masala: 1 tsp chaat masala (optional)
  • spring onions: 2 spring onions, green tips only, thinly sliced into rounds
  • fresh coriander: handful fresh coriander, finely chopped
  • salt: salt

Method

  1. To make the charred corn, cook the corn on the cob according to the packet instructions 鈥 this usually involves boiling for about 8 minutes from frozen.

  2. Drain the corn and allow to steam dry for a few minutes. Melt the butter in a saucepan and add the mango chutney, chilli and lime zest. Remove from the heat.

  3. Turn a gas hob on to full flame and carefully grab a corn cob with some flameproof tongs. Hold the cob in the naked flame, rotating slightly to ensure that all sides of the sweetcorn are charred. (If you don鈥檛 have a gas hob, you can do this under a hot grill or in griddle pan.)

  4. Brush the corn cobs with the mango chutney butter and sprinkle over the chaat masala (if using), spring onion and coriander. Season with a little salt and spritz with lime juice just before serving.