Eating grilled corn straight off the BBQ in the summer sun is one of life's greatest (and tastiest!) pleasures, but how about dressing things up a little with a coconut-lime cream sauce, some chili butter and fresh cilantro.
Directions for: Grilled Chili Corn with Coconut Lime Cream
Ingredients
Coconut Lime Cream1 Tbsp coconut oil
2 cloves garlic, minced
1 Tbsp minced shallot
tsp cumin
1 cup canned full-fat coconut milk
1 Tbsp lime juice
2 Tbsp pickled jalapeo brine (for extra spice add 1 Tbsp finely minced fresh or pickled jalapeo)
2 tsp arrowroot flour
2 tsp water
tsp sea salt
Grilled Corn6 cobs corn, husks and silks removed
4 Tbsp vegan butter, melted
tsp chili powder
cup fresh cilantro, chopped
Directions
Coconut Lime Cream1. In a small sauce pan over medium-low heat, saut garlic, shallot and cumin in coconut oil for 2 minutes stirring constantly. If using minced fresh or pickled jalapeos, add in with these ingredients.
2. Add coconut milk, lime juice, sea salt and pickled jalapeno brine, and bring up heat to medium to simmer the mixture. Whisk frequently.
3. Once at a simmer, mix arrowroot flour with water in a small bowl and add to the coconut sauce. Whisk constantly for 8 minutes until thickened, and then remove from heat.
Grilled Corn1. When youre ready to grill corn, melt vegan butter and stir in chili powder.
2. Brush the corn with this chili butter once it hits the grill. Baste one or two more times while you grill them on the barbecue for approximately 25 minutes.
3. Serve each corn on the cob with a generous drizzle of coconut lime cream and fresh chopped cilantro on top.
See more: BBQ, Grill, Summer, Vegan, Vegetables
Post a Comment
Post a Comment