16 September 2014,11:20 by

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Makes :
500 ml

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the oven to 180°C/350°F/gas mark 4 and roast the corn in their husks for 10 minutes, turning occasionally. Add the chillies and roast for another 10 minutes.
  • Allow to cool then remove the husks and cut the kernels from the cobs. Cut each cob stalk into 3 pieces. Peel the chillies and remove the seeds.
  • Heat the oil in a saucepan and gently fry the cob stalks, onion and garlic for 5 minutes until the onion is translucent. Add the stock, raise the heat and simmer for 10 minutes until the liquid is reduced slightly.
  • Add the cream and simmer for 10 minutes, stirring continuously as the liquid reduces.
  • Remove the cob pieces with a slotted spoon, scraping off as much sauce as possible. Add to the sauce two-thirds of the corn kernels, the chillies, coriander and lime juice.
  • Liquidise in a blender until smooth. Stir in the remaining kernels. Season with salt to taste, reheat and serve.


  • 4 sweet corn
  • 4 fresh green chillies
  • 4 tablespoon sesame oil
  • 1 onion, chopped
  • 2 garlic clove, chopped finely
  • 300 ml Vegetable Stock
  • 400 ml single cream
  • 50 grams coriander, stalks removed
  • 4 tablespoon lime juice
  • Salt to taste

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