Sides · Caribbean

Charred Corn on the Cob with Lime, Green Chilli and Coconut Butter

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 14, 2026

Sweet corn gets a quick poach, a hot char, and a spoonful of buttery coconut sauce spiked with lime and green chilli. A crunchy topping of toasted coconut, crispy shallots, and fresh herbs pulls it all together. This is a side that turns any barbecue or dinner plate into something people remember.

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Charred Corn on the Cob with Lime, Green Chilli and Coconut Butter

Why you'll love this

  • Sweet, smoky, buttery, and bright all at once.
  • The crunchy coconut and shallot topping makes it feel special.
  • Mostly hands-off poaching, then a fast char.
  • A crowd-pleasing side for any cookout.

EveryDayMeal recipe

Charred Corn on the Cob with Lime, Green Chilli and Coconut Butter

Prep
15m
Cook
20m
Total
35m
Serves
6
Level
Easy

Ingredients

  • 1 L vegetable stock
  • 6 corn on the cob
  • 400ml coconut milk
  • 2 limes, zest and juice
  • 1 green chilli, finely chopped
  • pinch salt
  • pinch black pepper
  • 25g butter
  • 100g desiccated coconut
  • 100g shallots, crispy fried
  • 10g coriander, chopped
  • 10g parsley, chopped

Equipment

  • Large deep pan
  • Heavy-based frying pan
  • Small saucepan
  • Tongs
  • Mixing bowl

Instructions

  1. Bring the vegetable stock to a rolling boil in a large deep pan, then lower in the cobs and cook for about 5 minutes, until the kernels turn bright and just tender. Turn off the heat and leave the corn to sit in the stock as it cools, which lets it absorb extra flavor.
  2. Heat a heavy dry frying pan over high heat until it is very hot. Drain the cobs, then lay them in the pan and char for a couple of minutes per side, working in batches of two or three so they sear rather than steam. You want dark, blistered spots for that smoky sweetness.
  3. Put the coconut milk, lime juice, and green chilli in a small saucepan, season lightly, and bring to a gentle simmer. Stir in the butter until it melts into a glossy sauce, then turn off the heat and set aside.
  4. Toast the desiccated coconut in a hot dry pan, stirring constantly, since it burns in seconds. As soon as it turns golden and smells nutty, tip it into a bowl to cool.
  5. Mix the cooled toasted coconut with the crispy shallots and chopped herbs, then season to taste. This is your crunchy finishing topping.
  6. Spoon the warm coconut butter sauce over each charred cob, scatter with the coconut topping and lime zest, and serve right away while everything is warm and crisp.

Tips from the kitchen

  • Keep the toasted coconut moving the whole time it is in the pan, and pull it off the heat the moment it turns golden, because it goes from perfect to burnt fast.
  • Char the corn in batches so the pan stays screaming hot and the kernels blister instead of steaming.
  • Use tongs to turn the cobs and protect your hands, since a dry pan gets very hot.

Estimated nutrition per serving: 290 cal · 6g protein · 28g carbs · 19g fat

Make it your own

  • Swap the green chilli for a milder pepper or leave it out for kids.
  • Use fresh coconut flakes instead of desiccated for bigger crunch.
  • Add a squeeze of lime and a knob of butter to the sauce for extra richness.

Storing & make-ahead

Best eaten fresh. Store leftover cobs and topping separately in the fridge for up to 2 days. Reheat corn in a hot pan or microwave, then add the topping just before serving so it stays crisp.

Good to know

Can I use frozen corn on the cob?
Yes. Poach it a minute or two longer straight from frozen, then char as directed.
Can I grill the corn instead of charring in a pan?
Absolutely. After poaching, finish the cobs on a hot barbecue for a few minutes, turning for even color.
How do I get crispy shallots?
Fry thin shallot slices in a little oil over medium heat until golden and crisp, then drain, or use store-bought fried shallots to save time.
Is this dish spicy?
It has a gentle kick from one green chilli. Remove the seeds or use less for a milder version.

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