American · Dinner
Grilled Corn on the Cob
Vegan Charred Sweet Corn
Fresh sweet corn on the cob is grilled over direct heat until the kernels char and caramelise, then brushed with olive oil and dusted with smoked paprika, garlic powder, and salt. Cilantro and a squeeze of lime finish the ear, served hot as a plant-based side.
$2
5 minsPrep
12 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
304Calories
6.2gProtein
15.5gFat
36.4gCarbs
6.2gSugar
5.6gFiber
623mgSodium
0mgChol
Instructions
1
Prep
Remove the husk and silk from the corn and pat the ear dry with a towel so it chars cleanly.
2
Grill
Place the corn on a grill over medium-high heat, turning every 2 to 3 minutes for 10 to 12 minutes until kernels are golden with dark charred spots.
3
Glaze
Brush the olive oil over the hot corn on the grill and cook 1 more minute over medium-high heat until the oil coats and the kernels sizzle.
4
Plate
Dust the ear with smoked paprika, garlic powder, and salt, scatter chopped cilantro, set with lime wedges, and squeeze the lime over before eating.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 large ear (180g) fresh sweet corn on the cob, husk removed
- 1 tbsp1 tbsp olive oil
- 1/2 tsp1/2 tsp smoked paprika
- 1/4 tsp1/4 tsp garlic powder
- 1/4 tsp1/4 tsp salt
- 1 tbsp3g cilantro
- 1/21/2 lime (25g), cut into wedges