Take your cobs up a notch with a drizzle of coconut lime cream!
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.
You can prepare the coconut lime cream sauce in advance and refrigerate until you serve the corn. It will thicken even more.