You’ll swoon for this preparation for contemporary summer season corn on the cob. It’s harking back to what I consider as Mexican road meals: grilled corn on the cob smeared with mayo and sprinkled with queso fresco. However veganized and with a Thai twist.
Charred Corn on the Cob With Thai Chili-Lime Mayo [Vegan]
Substances You Want for Charred Corn on the Cob With Thai Chili-Lime Mayo [Vegan]
- 4 cobs of corn
- olive oil
- sea salt
- 2 Tbsp chili-lime mayo
- 2 Tbsp coconut flakes
- cilantro
- roasted peanuts
Find out how to Put together Charred Corn on the Cob With Thai Chili-Lime Mayo [Vegan]
- 4 cobs of corn, rubbed with olive oil, sprinkled with sea salt, and broiled for about 8 minutes on the primary aspect and about 5 minutes on the second or till pleasantly charred (I shut the oven door in order that the method does not take even longer); cooled
- Roughly 2 tablespoons Chili-Lime Mayo (or extra to style)
- Roughly 1 to 2 tablespoons every coconut, plain or toasted, finely chopped cilantro, and finely chopped roasted and frivolously salted peanuts
- Optionally available garnish: further mayo, cilantro sprigs, and complete peanuts
- Smear the mayo on the corn–or zigzag it from a squirt bottle–and sprinkle with coconut, cilantro, and peanuts. Serve barely heat or at room temperature (in order that mayo does not soften).
- Garnish with extra mayo, cilantro sprigs, and complete peanuts if desired