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    Grilled Mexican Corn On The Cob

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    Excerpted from The Buddhist Chef’s Vegan Comfort Cooking. Copyright © 2021 Jean-Philippe Cyr. Photography © 2021 Samuel Joubert and Dominique Lafond. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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    Grilled Mexican Corn On The Cob

    Uploaded by

    Ctv Montreal
    1K views1 page
    Excerpted from The Buddhist Chef’s Vegan Comfort Cooking. Copyright © 2021 Jean-Philippe Cyr. Photography © 2021 Samuel Joubert and Dominique Lafond. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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    Grilled Mexican Corn on the Cob

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    Excerpted from The Buddhist Chef’s Vegan Comfort Cooking. Copyright © 2021 Jean-Philippe Cyr. Photography © 2021 Samuel Joubert and Dominique Lafond. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    1K views1 page

    Grilled Mexican Corn On The Cob

    Uploaded by

    Ctv Montreal
    Excerpted from The Buddhist Chef’s Vegan Comfort Cooking. Copyright © 2021 Jean-Philippe Cyr. Photography © 2021 Samuel Joubert and Dominique Lafond. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Grilled Mexican

    Corn on the Cob


    Makes 8 ears of corn  |  Prep Time: 20 min  |  Cook Time: 15 min

    Elote (aka grilled Mexican corn on the cob) is a street food that is very popular in Mexico and the
    United States. It’s often served on a stick, but not always. Easy to prepare, it will help you redis-
    cover fresh corn, which has a way-too-short season. After tasting corn on the cob dressed like
    this, I bet you’ll wonder why you ever ate it any other way.

    Corn: For the Corn:


    8 ears of corn, shucked 1. Preheat the barbecue to 450°F (220°C).
    2. Set the corn directly on the grill. Grill for 12 to 15 minutes or until
    Sauce: golden brown, rotating the corn frequently to grill evenly.
    ¹⁄³ cup (80 mL) vegan
    mayonnaise
    ¼ cup (60 mL) soy cream For the Sauce:
    ¹⁄³ cup (45 g) finely chopped 3. In a bowl, whisk to combine the mayo, soy cream, cashews, maple
    cashews syrup, lime juice, nutritional yeast, garlic powder, oregano, chipotle,
    1 teaspoon maple syrup and salt.
    1 tablespoon lime juice
    1 tablespoon nutritional yeast 4. Mix in half of the onions and reserve the other half for garnish.
    1 teaspoon garlic powder Set the sauce aside.
    ½ teaspoon dried oregano
    ¼ teaspoon ground chipotle
    To Serve:
    ¼ teaspoon salt
    5. Slather the corn with the sauce, garnish with the remaining red
    ¼ cup (35 g) finely chopped red
    onions, divided onions, and sprinkle with black pepper and paprika to taste.

    Black pepper, to taste


    Paprika, to taste
    Sprigs of parsley, to garnish
    Lime wedges, to garnish

    Appetizers and Sides  .  97

    Cyr_9780525611462_all_4p_r1.indd 96-97 4/6/21 8:28 AM

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