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Charred sweetcorn and green beans with peanuts, chives and chilli
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Serves: 4 as a side
4 corn on the cob
1 tbsp olive oil
35g unsalted butter
120g pack extra fine green beans
2 limes, zest of 1, 4 tbsp juice
2 tbsp maple syrup or honey
1-2 tbsp sriracha
25g pack chives, chopped
20g roasted peanuts, roughly chopped
1 red chilli, deseeded and thinly sliced
1. Stand one corn cob upright on a board and, using a sharp knife, slice the kernels away from the cob. Repeat with the remaining cobs.
2. Put the olive oil and ½ the butter in a large non-stick pan over a medium-high heat. Add the corn and green beans and fry for 10-12 minutes, tossing now and again, until tender and charred in places. Stir in the remaining butter until melted. Season and remove from the heat.
3. Meanwhile, in a bowl, whisk together the lime zest, juice, maple syrup (or honey), sriracha and a pinch of salt. Stir in the cooked corn and green beans, then leave to cool to room temperature (20-30 minutes). To serve, stir through most of the chives, peanuts and chilli, tumble onto a large serving dish and scatter over the remaining chives, peanuts and chilli. Serve straight away.
This recipe first appeared in Waitrose & Partners Food, August 2019 issue. Download the Waitrose & Partners Food app for the full issue
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This recipe was first published in July 2019.
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