It's quite satisfying to turn a simple corn cob into a spectacular side dish. Nothing brings out the rich sweetness of this veggie like a barbecue and some savoury toppings!
You will need
- 4 corn cobs
- 1 lime, cut into wedges
Spiced Lime and Coriander Corn
- 1/3 cup melted coconut oil
- 2 teaspoons sweet paprika (or smoked paprika, if you'd like an extra smoky barbecue hit!)
- A pinch of cayenne pepper (optional)
- 1 small bunch coriander, chopped
Elotes (Mexican Street-style Corn)
- 1/3 cup melted coconut oil or dairy-free margarine
- 1/4 cup egg-free mayonnaise
- 1/4 –1/2 cup finely grated dairy-free cheese
5 mins to prep
10 mins to cook
Heat your barbecue to medium-high.
Remove the husks and silks from the corn, if desired. Place the cobs on the barbecue and cook, turning often, for 7–10 minutes, until the corn turns a deep golden colour, with a few charred patches.
If you're cooking your cobs with the husks on, lightly char them on the barbecue for 7–10 minutes, turning frequently, until nicely browned all over.
For the spiced lime and coriander corn, brush the cooked cobs with the melted coconut oil, then sprinkle with the paprika, a pinch of salt and pepper, and the cayenne pepper, if using. Scatter the chopped coriander over and serve with lime wedges.
For the 'Elotes' version, roll the cooked cobs in the melted coconut oil, then brush with mayo. Sprinkle with the cheese, and salt and pepper if desired. Serve with lime wedges.