CORN ON THE COB WITH CORIANDER LIME BUTTER SAUCE AND COCONUT ATCHAR MOUSSE

45 mins 45 mins
4 people 4 people
Easy Easy
Enjoy grilled corn in just 10 minutes with this microwave oven recipe from Chef Nti Ramaboa, featuring zesty coriander lime butter sauce & a dollop of creamy coconut atchar mousse. It is a zesty local twist on an overall crowd pleaser.
Buerre Blanc Baked Potatoes
Ingredients
For the Corn:
  • 4 ears of corn, husked
  • 2 tsp olive oil
  • ¼ tsp each of salt and pepper

For the Coriander Lime Butter Sauce:
  • ¼ cup melted butter
  • ½ tsp each of lime juice and lime zest
  • 1 minced garlic clove
  • 1 tbsp chopped coriander
  • ¼ tsp each of salt and cracked pepper

Coconut Atchar Mousse:
  • 2 tbsp olive oil
  • 1 cup vegetable atchar
  • ½ cup coconut milk

For Serving:
  • Whipped coconut atchar
  • Extra lime juice
  • Cayenne pepper (optional)
Procedure

  1. Prep the Corn: Grease oven tray with oil. Place corn on tray, brush with oil, and season with salt & pepper.

  2. Cook the Corn: Cook the corn on the AirFry setting of your microwave for 30 mins, flipping it halfway. Alternatively, preheat oven to 200°C. Cook corn for 10 mins, flipping halfway. Extend time for more browning.

  3. Prepare the Sauce: Whisk all ingredients for the butter sauce, adjusting seasoning as needed.

  4. Prepare the Mousse: Blend atchar, olive oil, and coconut milk until smooth and frothy, adding more milk or oil as necessary.

  5. Serve: Brush cooked corn with butter sauce, top with coconut atchar mousse, a squeeze of lime, and enjoy!

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