Eating grilled corn from the BBQ in the summer sun is one of the best things in life, but how about dressing things up a little with a coconut lime cream sauce, chili butter, and cilantro! Take your cobs up a notch with this simple and delicious recipe.
Here's a video of make this recipe along with the corn chowder recipe from the blog.
You can also add some of the parm from the hot for food cookbook for more salty cheesy flavors!
** makes 6 servings
coconut lime cream sauce:
1 tbsp coconut oil
2 garlic cloves, minced
1 tbsp minced shallot
1/4 tsp cumin
1 C canned full fat coconut milk
1 tbsp lime juice
1 tbsp finely minced pickled jalapeño (use fresh jalapeño for more spice)
2 tbsp pickled jalapeño brine
2 tsp arrowroot flour
2 tsp water
1/4 tsp sea salt
corn on the cob:
6 cobs of corn, husks and silks removed
4 tbsp vegan butter (melted)
1/2 tsp chili powder
1/4 C chopped fresh cilantro
generous sprinkle of the parm or a vegan parmesan production of your choice (optional)
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 jalapeños add in along with these ingredients.
Add coconut milk, lime juice, sea salt, and pickled jalapeño brine and bring up heat to medium to simmer this mixture and continue to whisk frequently. Once at a simmer, mix arrowroot flour with water in a small bowl and add to the sauce. Whisk constantly for 6 to 8 minutes until thickened then remove from heat.
Add the sauce to a blender and blend until very smooth. Refrigerate until ready to serve the corn on the cob.
When you’re ready to barbecue corn, melt vegan butter and stir in chili powder.
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 or until charred and tender.
Serve each corn on the cob with a generous drizzle of coconut lime cream and top with fresh chopped cilantro and the parm if using. Garnish with extra lime wedges too and serve immediately.