Grilled Corn On The Cob With Coconut Lime Cream

Grilled Corn On The Cob With Coconut Lime Cream Recipe

By Hot For Food

🔪Prep Time: 16 minutes

👩‍🍳Cook Time: 25 minutes


coconut lime cream

1 tbsp coconut oil

2 garlic cloves, minced

1 tbsp minced shallot

1/4 tsp  cumin

1 C canned full-fat coconut milk

1 tbsp lime juice

2 tbsp pickled jalapeño brine (for extra spice, also add 1 tbsp finely minced fresh or pickled jalapeños)

2 tsp arrowroot flour

2 tsp water

1/4 tsp sea salt

corn on the cob

6 cobs of corn, husks and silks removed

4 tbsp melted vegan butter

1/2 tsp chili powder

1/4 C chopped fresh cilantro


1In 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.

2Add 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.

3When you’re ready to barbecue the corn, melt vegan butter and stir in chili powder.

4Brush 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.

5Serve each corn on the cob with a generous drizzle of coconut lime cream and fresh chopped cilantro on top.

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