cancel

available now! the debut cookbook from hot for food BUY NOW

grilled corn on the cob with coconut lime cream

grilled corn on the cob with coconut lime cream_hot for food

Eating grilled corn 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 better yet, theres’s some seriously great brands on the market that taste just like the real thing. Mix it up 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 cobs up a notch with this simple and delicious recipe.

Here’s a video of me making them, along with the corn chowder recipe from the blog.

grilled corn on the cob with coconut lime cream_hot for food

grilled corn on the cob with coconut lime cream_hot for food
5 from 1 vote
Print Recipe

grilled corn on the cob with coconut lime cream

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

Course Side Dish, Snack
Cuisine American
Keyword coconut cream, corn, corn on the cob, lime
Prep Time 16 minutes
Cook Time 25 minutes
Total Time 41 minutes
Servings 6
Author Lauren Toyota

Ingredients

coconut lime cream

  • 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

  • 6 cobs of corn, husks and silks removed
  • 4 tbsp melted vegan butter
  • 1/2 tsp chili powder
  • 1/4 C chopped fresh cilantro

Instructions

  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 jalapeños, add in with these ingredients.

  2. 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.

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

  4. 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.

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

Recipe Notes

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

3 comments

  • Alejandra 4 years ago

    😋😋😋sounds so yummy.. Will make tommorow hopefully!

  • Marc 3 years ago

    This is the best thing I’ve ever tasted 10/10! Making it for the second time right now!

  • Tiffany Adamski 5 months ago

    Amazing flavor!

Add a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.