There is nothing more delicious or crunchy than a Mexican grilled corn on the cob. These tasty recipe are even better loaded up with lime, chipotle mayo, cheese and whatever you like.
To stick your teeth into a warm grilled cob, you dont need to be wandering the streets of Mexico or making a restaurant reservations. Why dont you create it on your home?!
Coconut Lime Cream Ingredients:
2 tsp water
2 tsp arrowroot flour
1/4 tsp sea salt
2 garlic cloves, minced
1 tbsp minced shallot
1/4 tsp cumin
1 tbsp coconut oil
2 tbsp pickled jalapeño (if you want for some extra spice you can add 1 tbsp finly minced or pickled jalapeño)
2 tsp water
1 C canned fat coconut milk
Corn Cob Ingedients:
4 tbsp vegan butter (must be melted)
6 cobs of corn, silks, and hush removed
1/4 C copped fresh cilantro
1/2 tsp chili powder
In a small sauce pan over meduim-low heat shallot, cumin and sauté garlic in coconut oil for about two minutes stiring continously. If you are using minced fresh pickled jalapenos add in with these ingredients.
Add sea salt, lime juice, coconut milk, and pickled jalapeño (and chopped jalapeño if you are adding more spice) and turn the heat to medium to simmier its mixture. Once its simmer, mix arrowroot flour with water in a small bowl and add to the coconut sauce. Whisk continously for about eight minutes until its thickened then remore from the heat.
NOTE: You can prepare the coconut lime cream sauce first and put it in refrigirate until you serve the corn. It will thicken much more.
If your ready to barbeque the corn, melt the vegan butter and stir it in chili poweder.
Brush the corn with this chili butter once you put it in the griller.
Server each and every corn on the cob with a drizzle of coconut lime cream and fresh minced cilantro on top.