Sides · Caribbean

Charred Corn on the Cob with Lime and Coconut Butter

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 24, 2026

This is corn on the cob dressed up for company, but it comes together fast enough for any weeknight. You gently poach the cobs, char them for smoky flavor, then finish with a warm coconut lime butter and a crunchy toasted coconut topping. It hits sweet, tangy, and a little spicy all at once.

Jump to recipe
Charred Corn on the Cob with Lime and Coconut Butter

Why you'll love this

  • Sweet, smoky, tangy, and crunchy all in one bite.
  • Feels fancy but is genuinely easy.
  • Perfect for cookouts and summer dinners.
  • Naturally vegetarian and gluten-free.

EveryDayMeal recipe

Charred Corn on the Cob with Lime and Coconut Butter

Prep
15m
Cook
20m
Total
35m
Serves
6
Level
Easy

Ingredients

  • 4 cups vegetable stock
  • 6 ears corn on the cob
  • 1 2/3 cups coconut milk
  • 2 limes, zested and juiced
  • 1 green chili, minced
  • pinch salt
  • pinch black pepper
  • 2 tablespoons butter
  • 1 cup unsweetened shredded coconut
  • 3/4 cup shallots, thinly sliced and crisped
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons fresh parsley, chopped

Equipment

  • Large deep pot
  • Heavy skillet
  • Small saucepan
  • Microplane or zester
  • Tongs

Instructions

  1. Bring the vegetable stock to a rolling boil in a large, deep pot. Add the corn, cook for about 5 minutes, then turn off the heat and let the cobs sit in the hot stock as it cools so they stay tender and juicy.
  2. Heat a heavy dry skillet over high heat until very hot. Drain the corn and lay it in the pan, working in batches of two or three so you do not crowd it, and char for about 2 minutes per side until you get dark, blistered spots for that smoky flavor.
  3. In a small saucepan, combine the coconut milk, lime juice, and minced chili with a pinch of salt and pepper. Bring to a gentle simmer, then stir in the butter until melted, turn off the heat, and set aside.
  4. Toast the shredded coconut in a hot dry skillet, stirring constantly since it burns fast. As soon as it turns golden and smells nutty, tip it into a bowl to stop the cooking and let it cool.
  5. Stir the crispy shallots, cilantro, and parsley into the cooled coconut, then season to taste so the topping is bright and savory.
  6. To serve, spoon the warm coconut lime butter over each cob, scatter with the toasted coconut mix and lime zest, and eat right away while everything is warm.

Tips from the kitchen

  • Watch the coconut like a hawk; it goes from golden to burnt in seconds, so keep it moving in the pan.
  • No stovetop char? Grill the cobs over high heat instead for the same smoky effect.
  • Buy pre-fried crispy shallots to save time, or slice and fry your own until golden.

Estimated nutrition per serving: 260 cal · 5g protein · 24g carbs · 18g fat

Make it your own

  • Swap the green chili for a spoonful of sambal or a pinch of red pepper flakes.
  • Use fresh cilantro only if you are not a parsley fan, or all parsley if you dislike cilantro.
  • Add a squeeze of extra lime and a sprinkle of chili powder for a street-corn vibe.

Storing & make-ahead

Keep leftover corn, coconut butter, and topping in separate airtight containers in the fridge for up to 3 days. Reheat the corn in a hot skillet and rewarm the sauce gently before serving.

Good to know

Can I make this ahead?
Yes. Poach and char the corn and prep the topping earlier in the day, then rewarm the coconut butter and assemble just before serving.
Can I use frozen corn?
Whole cobs work best for charring, but you can char thawed corn kernels in a hot skillet and serve them spooned over the sauce.
What can I use instead of shredded coconut?
Coconut flakes work too; just chop them slightly and toast the same way.
How spicy is this?
With one green chili it is mild to medium. Remove the seeds for less heat or add a second chili for more.

Related recipes