Yield: 4 servings
If you loved my Thai Not Dogs–and if you haven’t tried them you must!–then you will swoon for this preparation for fresh summer corn on the cob.
It is reminiscent of what I think of as Mexican street food: grilled corn on the cob smeared with mayo and sprinkled with queso fresco. But veganized and with a Thai twist.
My version was inspired by a recipe in, of all places, the back of a celebrity gossip magazine. I was at my ophthalmologist’s office today for a check-up–Dr. Jeffrey Dunn, in VA Beach, a passionate advocate for the relationship between healthy diet and healthy eyes–and was just passing time by flipping through the July issue of the magazine.
It featured some surprisingly interesting recipes for July 4 celebrations, including corn on the cob with a spicy non-vegan mayo and coconut. The recipe simply called for combining mayo and Sriracha, but I was reminded of my Thai Chili-Lime Mayo, of which I still had some left over from the Thai Not Dogs, and thought it would be outstanding with the coconut. But why stop there? Cilantro and chopped peanuts sounded yummy too.
And, indeed, all of it together is a combination worthy of “celebrity” status! So enjoy this recipe while summer’s corn is at it’s peak!
4 cobs of corn, rubbed with olive oil, sprinkled with sea salt, and broiled for about 8 minutes on the first side and about 5 minutes on the second or until pleasantly charred (I close the oven door so that the process doesn’t take even longer); cooled
Approximately 2 tablespoons Chili-Lime Mayo (or more to taste)
Approximately 1 to 2 tablespoons each coconut, plain or toasted, finely chopped cilantro, and finely chopped roasted and lightly salted peanuts
Optional garnish: additional mayo, cilantro sprigs, and whole peanuts
Smear the mayo on the corn–or zigzag it from a squirt bottle–and sprinkle with coconut, cilantro, and peanuts. Serve barely warm or at room temperature (so that mayo doesn’t melt).
Garnish with more mayo, cilantro sprigs, and whole peanuts if desired