Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Hold each of the 6 corn cobs upright on a chopping board and carefully cut off the kernels with a sharp knife. Heat the oil over a medium-low heat in a pan and fry the shallots and celery for 8-10 mins or until soft but not golden. Add the sweetcorn kernels, lemongrass and lime leaves, and cook for a further 5 mins. Add the coconut milk and stock, and bring to a simmer. Cook for 20-25 mins or until the kernels are tender, then season well. Fish out the lime leaves and lemongrass, and blitz with a stick blender until smooth and creamy. Check for seasoning. Put back on the heat and keep warm.
For the salsa, brush the remaining corn cobs with the olive oil and put under a hot grill. Cook for 10 mins, turning frequently, until charred and starting to blacken. Remove the corn kernels as in step 1. Transfer to a bowl and stir in the remaining ingredients with a pinch of salt.