Charred corn
- 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
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.
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.
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.)
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.
