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

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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