grilled corn on the cob with coconut lime cream

Eating grilled corn on the cob from the BBQ in the summer sun is one of the best things in life! Wanna know what's even better? Dressing things up a little with a coconut lime cream sauce, cilantro and chili butter!

If you haven't tried vegan butter yet, theres's some seriously great brands on the market that taste just like the real thing. I like using Earth Balance sticks, Miyoko's cultured butter made with cashews and coconut, and the Country Crock plant butter.

For this recipe, you'll mix the butter with some chili flakes and you've got yourself a spicy glaze that even your BBQ-crazy uncle won't know is vegan! Serve them to your fam and take your grilled cobs up a notch with this simple and delicious recipe.

Before ya get grillin' watch the video of me making these along with the corn chowder recipe from the blog!

grilled corn on the cob with coconut lime cream

Take your cobs up a notch with a drizzle of coconut lime cream!

5 from 1 vote

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Course: Side Dish, Snack

Cuisine: American

Keyword: coconut cream, corn, corn on the cob, lime

Prep Time: 16 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 41 minutes minutes

Servings: 6

Author: Lauren Toyota

Ingredients

coconut lime cream

• ▢ 1 tablespoon coconut oil
• ▢ 2 garlic cloves, minced
• ▢ 1 tablespoon minced shallot
• ▢ ¼ tsp  cumin
• ▢ 1 C canned full-fat coconut milk
• ▢ 1 tablespoon lime juice
• ▢ 2 tablespoon pickled jalapeño brine (for extra spice, also add 1 tablespoon finely minced fresh or pickled jalapeños)
• ▢ 2 teaspoon arrowroot flour
• ▢ 2 teaspoon water
• ▢ ¼ teaspoon sea salt

corn on the cob

• ▢ 6 cobs of corn, husks and silks removed
• ▢ 4 tablespoon melted vegan butter
• ▢ ½ teaspoon chili powder
• ▢ ¼ C chopped fresh cilantro

Instructions

• 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 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.
• When you’re ready to barbecue the corn, melt vegan butter and stir in chili powder.
• Brush the corn with this chili butter once it's on the grill. Baste one or two more times while you grill them on the barbecue for approximately 25 minutes.
• Serve each corn on the cob with a generous drizzle of coconut lime cream and fresh chopped cilantro on top.

Notes

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