Tired of the same old corn on the cob, boiled and lathered in butter? Try this sweet corn recipe on for size. The aromatic lemongrass enhances the sweet taste while the chilies add some heat! This is a great side dish to accompany almost any meal, packs easily for lunch and can even be tossed over salad.
Sweet Lemongrass and Lime Corn
Serves 6, Prep time 15 min
6 cobs of corn or 2 bags or frozen corn
3 tbsp earth balance butter
2 tbsp olive oil
1-2 stems lemongrass, bruised and cut in half
2 small bird’s eye chilies, seeded and finely chopped
2 tbsp lime zest
Juice of 1 lime
2 tsp finely chopped cilantro leaves
1/2 bell pepper diced
3 tbsp water
Heat the butter and oil in a large saucepan over low heat. Add lemongrass and braise gently for 5 minutes, then remove from the pan. Add the chili and cook for two minutes before stirring in remaining ingredients. Cover and cook for 5-8 minutes (or until corn is nice and tender) while shaking the pan frequently. Season with a bit of sea salt and serve hot.