Recipe Instructions:
Ingredients
6 corn on the cobs
2 tbsp olive oil
2 long shallots, finely chopped
2 celery sticks, finely chopped
1 lemongrass stalk, bashed
2 lime leaves
400g coconut milk
300ml vegetable or chicken stock
SALSA
2 corn on the cobs
2 tsp olive oil
1 red chilli, finely chopped
1 lime, juiced
coriander, finely chopped, plus a few leaves to serve
1 tbsp extra-virgin olive oil
Method
STEP 1
Hold each of the 6 corn cobs upright on a chopping board and carefully cut off the kernels with a sharp knife. Heat the oil over a medium-low heat in a pan and fry the shallots and celery for 8-10 mins or until soft but not golden. Add the sweetcorn kernels, lemongrass and lime leaves, and cook for a further 5 mins. Add the coconut milk and stock, and bring to a simmer. Cook for 20-25 mins or until the kernels are tender, then season well. Fish out the lime leaves and lemongrass, and blitz with a stick blender until smooth and creamy. Check for seasoning. Put back on the heat and keep warm.
STEP 2
For the salsa, brush the remaining corn cobs with the olive oil and put under a hot grill. Cook for 10 mins, turning frequently, until charred and starting to blacken. Remove the corn kernels as in step 1. Transfer to a bowl and stir in the remaining ingredients with a pinch of salt.
