Succulent BBQ Vegan Corn On The Cob Recipe
There is nothing more tasty than a BBQ Vegan Corn on the Cob recipe. Imagine the end product straight off the grill! Dripping with vegan butter and lime, drizzled with vegan aioli!
The inspiration came from a trip I made to Bali. We were on a beach watching the sunset, and many food vendors were on the shore with carts full of corn on the cobs.
They were roasting on the fire, the haze and aromas along with the glowing orange sunset are forever etched in my mind.
Ive been wanting to recreate a version of this tasty snack for as long as I can remember, and today I finally made it today on my barbecue at home. We use a Weber BBQ, if you are looking for a new one, I can highly recommend it.
Click here to see prices and deals on Weber BBQ System.
A lot of people will be familiar with Mexican corn on the cob and I guess the Balinese version is not too different.
Generally they are cooked on on a fire, soaked in butter, lime and dressed with chilli flakes. It’s a really easy recipe to change to vegan due to the limited amount of ingredients required.
My husband is a New Zealander and BBQ’ing a huge part of his culture, as a vegan I am forever trying to create BBQ recipes that taste good to them and keep the meal really interesting.
Without doubt this recipe went down a treat with my BBQ loving family. even the kids loved it.
BBQ Vegan Corn On The Cob
I’m a big fan of BBQ’ing corn in husks . It really locks in all of the juices and flavours. I’ve always used a gas BBQ, we are big fans of the Weber BBQ.
They are incredibly efficient whilst also having perfect temperature settings for a variety of different ingredients. The husks will become crispy throughout the barbecuing time, so it’s important it’s not too hot as they can catch fire.
When buying the corn, make sure they are fresh, the leaves should be green and intact. The kernels should be plump and yellow.
In this recipe I keep the husks in place for the cooking process, however if you have ready made corns, you could also cook them in the same way without the husks for a reduced period of time.
Grilled Corn On The Cob
If you don’t have a BBQ you cold also part boil the corns out of their husks, add the butter and put underneath the grill turning regularly. The final dish can be dressed and garnished in exactly the same way.
Perfect Corn Garnish
Cilantro is widely used in asian cooking and is the perfect added flavour to corn. We also use a squeeze of lime and a drizzle of vegan aioli for the ultimate presentation, not to mention punch in taste! See the vegan aioli recipe here.
What else can I serve with BBQ vegan corn on the cob?
BBQ Corn on the cob can be served with a side salad, roast potatoes, or simply with other canopy style nibbles. We love vegan bbq chicken!
What to do with leftover corn on the cob?
Once cooled, corn on the cob can be frozen for later. Alternately use a sharp knife and cut the kernels off to add to stir fry, curry or salads later. Or checkout our last vegan corn fritters.
- 4 corn on the cobs in husks
- 3 tablespoons of vegan butter
- 1 lime juiced
- 1 teaspoon of paprika
- Half a cup of cilantro
- 2-3 wedges of lime for dressing
Vegan aioli (optional)
- Half a cup of cashews (soaked overnight)
- 2 cloves of garlic
- Half a lemon juice
- 1 teaspoon of dijon mustard
- Preheat your BBQ to 250 F (125 C). If you are not using a gas BBQ, make sure your heat is low to medium.
- Begin by preparing the butter. Mix the butter, parika and lime together. It should become a red / brown colour.
- Gently peel the husks back leaving them still intact at the bottom. Remove all silk threads at this point.
- Use a brush to paste the lime / paprika butter onto the corn generously. Make sure to get good coverage.
- Re-cover the corn with the husks, trying to keep them as compact and neat as possible.
- Slightly dampen the leaves before putting them onto the BBQ
- Once on the BBQ turn regularly. The leaves will become crispy. After around 20 minutes, peel the leaves will easily peel off.
- Give the corn one more full rotation to brown.
- Place in a tray, drizzle the alioli
- Squeeze lime over and sprinkle the cilantro
- Serve warm.
To make the vegan aioli
- Soak the cashews overnight, they should be soft by the next day
- Crush the cloves of garlic
- Add the cashews, lemon juice, crushed garlic and dijon mustard into the food processor. Blend until smooth. It can take some time to get the perfect consistency.
- refridgerate until the corn is ready.
Amount Per Serving: Calories: 330Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 25mgSodium: 546mgCarbohydrates: 35gFiber: 5gSugar: 7gProtein: 7g
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