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Grilled Chili Corn with Coconut Lime Cream

Prep Time
10 min
Cook Time
35 min
Yields
6 servings

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. To celebrate National Corn on the Cob Day (June 11), we suggest you take your cobs up a notch with this simple and delicious recipe.

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ingredients

Coconut Lime Cream

1
Tbsp coconut oil
2
garlic cloves, minced
1
Tbsp minced shallot
¼
tsp cumin
1
cup canned full fat coconut milk
1
Tbsp lime juice
2
Tbsp pickled jalapeno brine (for extra spice add 1 Tbsp finely minced fresh or pickled jalapeno)
2
tsp arrowroot flour
2
tsp water
¼
teaspoon sea salt

Corn

6
cobs of corn, husks and silks removed
4
Tbsp vegan butter (melted)
½
tsp chili powder
¼
cup chopped fresh cilantro
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directions

Step 1

In a small sauce pan over medium-low heat, sauté garlic, shallot and cumin in coconut oil for 2 minutes stirring constantly. If using minced fresh or pickled jalapenos, add in with these ingredients.

Step 2

Add coconut milk, lime juice, sea salt and pickled jalapeno brine, and bring up heat to medium to simmer the mixture. Whisk frequently.

Step 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.

Step 4

When you’re ready to grill corn, melt vegan butter and stir in chili powder.

Step 5

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.

Step 6

Serve each corn on the cob with a generous drizzle of coconut lime cream and fresh chopped cilantro on top.

Step 7

Note: You can prepare the coconut lime cream sauce in advance and refrigerate until you serve the corn. It will thicken even more.

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