Recipe Index

Ingredients

• 4 whole (or 8 halves) frozen corn on the cobs
• 1 3/4 oz unsalted butter
• 1 heaped tablespoon gluten-free mango chutney
• 1 red chilli, finely chopped
• 1 lime, zest and juice
• 1 teaspoon chaat masala (optional)
• 2 spring onions, green tips only, thinly sliced into rounds
• 1 handful fresh coriander, finely chopped
• salt, according to taste

Method

1. Cook the frozen corn cobs in boiling water for about 8 minutes, following the timing on their packet.
2. Drain the boiled corn and let the cobs steam dry for a few minutes.
3. Melt the unsalted butter in a saucepan and stir in the mango chutney, chopped red chilli and lime zest, then take the pan off the heat.
4. Hold each corn cob with flameproof tongs in the naked flame of a gas hob turned to full, rotating the cob so every side chars; a hot grill or griddle pan does the same job without a gas flame.
5. Brush the charred cobs with the mango chutney butter.
6. Sprinkle the buttered corn with the chaat masala if using, the spring onion rounds and the chopped coriander, season it with a little salt and spritz the cobs with lime juice just before serving.

Prep: 30 min · Cook: PT0H0M0S

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data