Wednesday, 24 December 2014



Serves 8
4 large fresh corn on the cob
1 teaspoon of Yuzu (juice of a Japanese sour Mandarin) or lime juice. 
I tablespoon of butter
50g of chopped Coriander
2 fresh coconuts (remove from it's shell) and cut into slithers. 
Salty water. 


Preheat your oven to 180*c

Take the corn out of it's husk and divide into two equal parts. 

Place the corn on a rack in the oven and roast for 25 minutes taking care to turn then around for an even roast. 
Please make sure you use a tong for this as the oven will be hot. 

Once the corn is cooked and has an even golden brown look, remove from the oven dip each one into the salty water and to a serving dish 

In a saucepan melt the butter and take it off the heat.
Add the Yuzu or lime juice and chopped coriander. 
Then pour the mix over the corn and serve warm. 

Dip the coconut slithers into the salty water, add to the roasted corn and distribute evenly. 

Your guest will love this and it's a perfect accompaniment to most dishes and it helps with your vegetarian guest.