Riverford Wicked Leeks
Braised sweetcorn with lime and chilli recipe image

Print Braised sweetcorn with lime and chilli

Team sweetcorn with zesty lime and hot chilli in this simple 10 minute recipe. It goes well with chicken, fish, or a vegetarian main or courgette fritters.


  • About 75g butter
  • 2 tbsp olive oil
  • 4 corn cobs, cut into 3-4cm pieces
  • 2x5cm lengths lemongrass (optional), bashed with your hand on the flat of a knife to bruise them
  • 2 mild red chillies, deseeded & finely chopped
  • Zest & juice of 1 lime
  • 2 tbsp coriander leaves, chopped
  • Salt & pepper


  1. Heat the butter and oil in a large pan, then add the sweetcorn, lemongrass and chilli.
  2. Stir for 2 minutes. Add the lime zest and juice, with 4 tablespoons of water. Cover and cook for 6-8 minutes, stirring every now and then, until the corn is cooked.
  3. Keep an eye on the liquid and top up a little if needed.
  4. Remove the lemongrass, season to taste and stir in the coriander to serve.
want to cook with fresh ingredients? try one of our award winning veg boxes