GRILLED CORN ON THE COB

SERVES 4 EARS

4 CORNCOBS

FOR THE BUTTER

1/4 bunch cilantro

3 tbsp. (50g / 2oz) vegan butter, at room temperature

2 tsp. grated lime zest

1 tsp. salt

4 ears fresh sweet corn

1 lime, cut into wedges

NUTRITIONAL VALUES

Calories: 221kcal
Fat: 8.6g (1.8g S.Fat)
Carbs: 33.7g
Protein: 5.4g
Sugar: 6.1g
Sodium: 630mg

METHOD

Finely chop the cilantro leaves and combine them with the vegan butter, lime zest, and salt to make the butter. Refrigerate.

Grill the sweet corn for 15 to 20 minutes over indirect heat.

Serve with lime wedges and the lime and cilantro butter.

RECIPE NOTES

You can also cut the kernels off the cob with a knife and use them in tacos, burritos, and wraps, or in a salsa.

GARLIC FIRE-ROASTED CORN

SERVES 4 PORTIONS

1/4 cup olive oil

2 garlic cloves, minced or crushed

4 ears of corn, silk removed

1 tbsp. finely chopped parsley

1 lemon, halved

Sea salt

NUTRITIONAL VALUES

Calories: 247kcal
Fat: 14.5g (2.1g S.Fat)
Carbs: 30.9g
Protein: 5.3g
Sugar: 5.4g
Sodium: 141mg

METHOD

Whisk oil and garlic in a small saucepan over medium heat until fragrant. Place aside.

Place ears of corn, using tongs, directly on an open flame of a stovetop gas burner or grill and roast, turning frequently to ensure all sides are cooked and lightly charred. Remove from heat when each corn is completely cooked.

Brush the corn with the oil mixture, then sprinkle with the parsley and drizzle with the lemon juice. Season with salt and pepper and serve warm.