Save to your scrapbook
Charred sweetcorn and green beans with peanuts, chives and chilli
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
Typical values per serving:
This recipe was first published in July 2019.