Summer has arrived here in the California desert and there’s no better time to eat some delicious corn on the cob. What’s more, the beginning of summer makes me in the mood for all things barbecue. If you thought you were limited as far as Vegan barbecue choices, think again! I’m going to show you a series of awesome Vegan barbecue ideas that will knock your socks off.
The first in this Summer Barbecue Series is my Mesquite-Grilled Corn on the Cob with Almond Parmesan & Cilantro-Lime-Avocado Cashew Sauce. A long title for an easy summer dish that leaves an even longer lasting impression. This barbecue-grilled corn on the cob is so good, I’ve already made it twice this week.
The key to making this corn on the cob as delicious as possible is using mesquite wood chunks in your barbecue. And, so as not to alter the flavor, it’s best to avoid using lighter fluid. The most appealing aspect of cooking corn on the cob on a barbecue using mesquite is it’s delicious aroma. Neighbors from 10 doors down are going to wonder what you’re cooking.
Another key to enhancing the flavor of this recipe is brushing each ear with coconut oil. It’s an absolute must-do if you want the flavor to stand out. A hint of coconut coupled with the almond Parmesan and the cilantro-lime-avocado cashew sauce and you’ve definitely got a winner with this recipe.
Because it was only Michael and I eating this awesome Mesquite-Grilled Corn on the Cob with Almond Parmesan & Cilantro-Lime-Avocado Cashew Sauce, I only prepared four ears of corn. If you’re making this dish for a larger party, you can easily double, even triple the recipe.
One thing I loved about making this delicious corn on the cob is that you don’t have to do anything to prepare your corn. Just throw the ears on the grill, husk and all, and in 20 minutes, you’ve got a bang-up side dish to go with veggie burgers and Vegan potato salad.
This is only the first in my Summer Barbecue Series. Be sure to subscribe to my posts to never miss a recipe. And don’t forget, stay tuned for more delicious summer barbecue recipes from Vegan Vigilante.
- 3/4 cup slivered almonds
- 2 tsp sesame oil toasted
- 1/2 tsp garlic powder
- 1/2 - 1 tsp sea salt fine
- 2 tbsp nutritional yeast
- 1.5 cups raw cashews soaked in boiling water for at least 1 hour
- 2 tbsp olive oil extra virgin
- 1 cup fresh cilantro
- 2-3 large garlic cloves depending upon your taste
- Juice from 1 large lime
- 1/2 large avocado ripe
- 1/2 jalapeno pepper with seeds or seeded, whichever you prefer
- 1/2 cup water
- 1/2 tsp sea salt fine
- 1/2 tsp black pepper
- 6 large ears of corn in husk
- 2 tbsp coconut oil melted
- 1 small sandwich bag
Place all ingredients in a food processor. Pulse until fine and crumbly. Set aside.
Place all ingredients except water in food processor. Pulse on high for several minutes. Add water, 1/4 cup at a time until you reach desired consistency. Should be thick and creamy, but not runny.
Fill barbecue with mesquite wood chunks and light using paper instead of lighter fluid. Once wood is ready, place ears of corn on grill, husk and all. Cook until all sides are charred black, usually about 20 minutes, depending upon the heat of your barbecue. Remove from grill and place on a platter to cool for 5-10 minutes before handling.
Remove husk from corn cob and set aside. Brush each piece of corn with melted coconut oil. Sprinkle with Almond Parmesan making sure to reach all sides. Place corn cob back on top of corn husk for serving.
Cut tiny hole in corner of sandwich bag. Fill bag with sauce. Gently squeeze sauce onto top of corn in the pattern of your choice. Fill serving bowl with remaining sauce and serve it on the side.