Grilled corn on the cob with creamy walnut-basil sauce

Grilled corn on the cob with creamy walnut-basil sauce

Grilled corn on the cob with creamy walnut-basil sauce

Preparation time: 20 minutes
Cooking time: 10 minutes
Servings: 4 cobs
If you haven't tried Mexican-style grilled corn, this is the summer to do it. While the grains of corn might not come out as plump and juicy as when the corn is boiled, roasting your corn on the cob caramelizes its natural sugars beautifully and makes the result oh-so-smoky, sweet, and delicious. Once you try this recipe, it'll become your go-to summer side dish. It's easy to prepare, inexpensive, and tasty. Picking your corn well is the real first step to this dish - choose corn with a vivid green husk that is still firmly attached to the ear. The ends of the corn silk should be brown, and the stem, pale yellow. When it comes to topping, butter and salt may be the classic, and coconut oil is great if you want to try something new, but this creamy walnut-basil sauce is really something special. This recipe makes a great side for grilled tofu or vegetable skewers.

Ingredients

Corn Cobs

  • 4 cobs of corn
  • 2 tbsp PRANA organic coconut oil
  • Pinch of smoked paprika, to taste
  • Juice of 1 lime
  • 1 pinch of sea salt
  • Fresh ground pepper

Walnut & Basil Sauce

  • 1 cup fresh basil
  • ½ cup PRANA organic raw walnuts
  • ¼ cup olive oil
  • ¼ cup nutritional yeast
  • 3 tbsp lemon juice
  • 1 clove garlic, minced
  • ¼ tsp sea salt
  • 2 to 4 tbsp water

Preparation

Corn Cobs

  1. Shuck corn and boil in a pot of water about 5 minutes. 
  2. Melt coconut oil in a double boiler, add smoked paprika, and stir to mix. 
  3. Baste corn cobs in spicy oil and grill on BBQ several minutes, until they get a nice char. 
  4. Serve with walnut-basil sauce.

Walnut & Basil Sauce

  1. Place all the ingredients in the bowl of your food processor and mix at high speed until smooth and creamy. Season to taste.

Comments