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  • Seasonal local food recipe No.164: Braised sweetcorn with lime & chilli

    Posted on October 5th, 2012 charlotte No comments

    I like to eat freshly-picked sweetcorn with Cornish butter (preferably from Trewithen Dairy). When I’m not feeling so pure but want to keep it simple, I use this recipe from Riverford Organic Farms.

    The chillies are ripening in Camel CSA’s polytunnel. One will be enough in this dish, as they’re quite hot.

    Serves: 4

    Preparation: 5-10 minutes 
    Cooking: 5-10 minutes

    4 corn cobs, cut into 3-4cm pieces
    about 75g butter
    2 tbsp olive oil
    2x 5cm lengths lemongrass (optional),
    2 mild red chillies, deseeded & finely chopped
    zest & juice 1 lime
    2 tbsp chopped coriander leaves
    sea salt & ground black pepper

    Heat the butter and oil in a large pan. Add the sweetcorn, lemongrass and chilli. Stir for 2 mins. Add the lime zest and juice, with 4 tbsp water.

    Cover and cook for 6-8 mins, stirring every now and then, until the corn is cooked. Keep an eye on the liquid and top up a little if needed. Season to taste and stir in the coriander to serve.

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