Tailgate with this grilled Corn on the Cob recipe
When I was in college, during weightlifting workouts my teammates and I would fight like brothers for control of the music selection each session. You essentially had three camps – hip hop, rock, and country. The country boys usually had very little voice when it came to work-outs, as country music ain’t really a genre to get a bunch of hard heards hyped up to do some heavylifting. If the rock boys won it was usually AC/DC, Pearl Jam, or Red Hot Chili Peppers and OutKast and Tribe for hip hop. However, universally Survivor’s “Eye Of The Tiger” from the Rocky III soundtrack always made the cut on a “heavy lift” day where we were do max lifts for core exercises like bench press or squats.
So even though Rocky is a boxing movie, when I hear the song I think football going back to my college football days. With my playing days well behind me, I now think tailgating or simple game day food. For a simple hit, grilled corn on the cob fits the bill. There ain’t nothing like fresh corn on the cob, grilled over smokey lump coals, and seasoned well with whatever. For this recipe I used my version of a crema sauce. This grill on the cob recipe calls for a vegan crema, but clearly if vegan/plant based ain’t your world butter works in place of olive oil and sour cream or greek yogurt over coconut milk. However, I recommend the non-dairy version as it’s quite good!
Dope beats, fresh eats. Enjoy this plant based grill corn on the cob recipe for your next cookout!
Grilled Corn on the Cob with Spicy Vegan Crema Sauce
- 4 ears corn on the cob with husks pulled back or removed
- 1/4 cup olive oil
- 1 teaspoon paprika
- 1 teaspoon chile powder
- cilantro for garnish
- 1 cup coconut milk
- 2 tablespoons Strained Sauce from can of Chiptole chiles adobo
- 1 teaspoon salt
- 1 tablespoon smoked sweet paprika
- juice from 1/2 of lime
For Crema Sauce
Mix all ingredients in a medium bowl. Set aside.
For Corn on the Cob
Place ears of corn on the grill at low-heat.
Turn the corn every 4 to 5 minutes making sure all sides are directly heated. Cooking should take 25-30 minutes depending on temperature
Take corn off the grill and brush each ear with creama. Add additional seasoning (paprika, chili powder, salt, pepper) garnish with cilantro