grilled corn on the cob with coconut lime cream
Take your cobs up a notch with a drizzle of coconut lime cream!
Servings 6
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.
