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.
** makes 6 servings
coconut lime cream ingredients:
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
2 tbsp pickled jalapeño brine (for extra spice also add 1 tbsp finely minced fresh or pickled jalapeños)
2 tsp arrowroot flour
2 tsp water
1/4 tsp sea salt
corn on the cob ingredients:
6 cobs of corn, husks and silks removed
4 tbsp vegan butter (melted)
1/2 tsp chili powder
1/4 C chopped fresh cilantro
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.
Add coconut milk, lime juice, sea salt, and pickled jalapeño brine (and minced jalapeño if you're adding more spice) and bring up heat to medium to simmer this mixture. Whisk frequently. 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 then remove from heat.
NOTE: You can prepare the coconut lime cream sauce in advance and refrigerate until you serve the corn. It will thicken even more.
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 approx. 25 mins.
Serve each corn on the cob with a generous drizzle of coconut lime cream and fresh chopped cilantro on top.