Vegan Summer BBQ Recipes
Grilled Chili Corn with Coconut Lime Cream
Summer is upon and with the pandemic restrictions lightening in the city, outdoor gatherings will be a great time reconnecting with friends and family.
BBQs tend not to be vegan friendly when you’re the lone member of the pact. However these vegan summer recipes will be a sure hit for everyone to enjoy.
Ingredients:
Coconut Lime Cream:
1 Tbsp coconut oil
2 garlic cloves, minced
1 Tbsp minced shallot
¼ tsp cumin
1 cup canned full fat coconut milk
1 Tbsp lime juice
2 Tbsp pickled jalapeno brine (for extra spice add 1 Tbsp finely minced fresh or pickled jalapeno)
2 tsp arrowroot flour
2 tsp water
¼ teaspoon sea salt
Corn:
6 cobs of corn, husks and silks removed
4 Tbsp vegan butter (melted)
½ tsp chili powder
¼ cup chopped fresh cilantro
Directions:
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 jalapenos, add in with these ingredients.
2. Add coconut milk, lime juice, sea salt and pickled jalapeno brine, and bring up heat to medium to simmer the mixture. Whisk frequently.
3. 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, and then remove from heat.
4. When you’re ready to grill corn, melt vegan butter and stir in chili powder.
5. Brush the corn with this chili butter once it hits the grill. Baste one or two more times while you grill them on the barbecue for approximately 25 minutes.
6. Serve each corn on the cob with a generous drizzle of coconut lime cream and fresh chopped cilantro on top.
