COCONUT CREAMED SWEETCORN

By Jassy Davis for Abel and Cole (abelandcole.co.uk Serves 4 | Prep 10 mins Cook 10-15 mins

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Step 1

1 Pull the leaves and silks off the corn cobs. Slice a little off the bases so they sit upright on your chopping board. Run a knife down the cobs to slice off the sweetcorn kernels Set aside

Step 2

2 Trim the roots and any ragged greens off the spring onions. Finely slice the spring onions. Peel and grate the garlic and ginger. Finely chop the chilli, scooping out the seeds and white pith if you prefer less heat. Finely chop the coriander stalks (keep the leaves for later)

Step 3

3 Warm a pan over a medium-low heat. Add 1 tbsp of oil and the spring onions. Season with a pinch of salt. Cook and stir for 2 minutes to soften the spring onions.

Step 4

4 Add the garlic, ginger, chilli and coriander stalks. Stir in the sweetcorn. Pour in the coconut milk and bring to a bubble, then turn the heat down a little and pop a lid on the pan.

Step 5

5 Simmer for 5-8 minutes to cook the kemels so they're tender. Taste and adjust the seasoning. Serve garnished with the coriander leaves