Fried Christophine with Corn on the Cob

Parboiled christophine slices and scotch bonnet chillies are pan-fried in butter and served alongside tender microwaved corn on the cob.

Estimated Nutrition

Calories

612.4

kcal / serving

612.4 kcal total

Carbs

48.5g

per serving

48.5 g total

Fat

46.2g

per serving

46.2 g total

Protein

6.8g

per serving

6.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Dairy

divided in half

Vegetables

piece

peeled, cored, and sliced

piece

de-seeded

piece

de-seeded

piece

whole

Parboil christophine slices in boiling water for 4 minutes and drain.

Melt half the butter in a pan and fry christophine and chillies until golden.

Microwave the corn on high for 5 minutes.

Fry the corn in the remaining butter for 4 minutes until tender.

Pile the christophine and chillies on a plate with corn on the side.