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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.

VegetarianSide DishSpicyCaribbeanChristophine

Estimated Nutrition

Per Serving Total
Calories 612.4 kcals 612.4 kcals
Carbohydrates 48.5 grams 48.5 grams
Fat 46.2 grams 46.2 grams
Protein 6.8 grams 6.8 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
55
g
Butter
divided in half
Vegetables
1
piece
Christophine
peeled, cored, and sliced
1
piece
Red Scotch Bonnet Chilli
de-seeded
1
piece
Orange Scotch Bonnet Chilli
de-seeded
1
piece
Corn On The Cob
whole

Steps

  • 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.