Charred corn
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
- 50g/1¾oz unsalted butter
- 1 heaped tbsp gluten-free mango chutney
- 1 red chilli, finely chopped
- 1 lime, zest and juice
- 1 tsp chaat masala (optional)
- 2 spring onions, green tips only, thinly sliced into rounds
- handful fresh coriander, finely chopped
- salt
Method
To make the charred corn, cook the corn on the cob according to the packet instructions – 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’t 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.
