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Charred Corn on the Cob With Thai Chili-Lime Mayo [Vegan]
You’ll swoon for this preparation for recent summer time corn on the cob. It’s harking back to what I consider as Mexican avenue meals: grilled corn on the cob smeared with mayo and sprinkled with queso fresco. However veganized and with a Thai twist.
Elements You Want for Charred Corn on the Cob With Thai Chili-Lime Mayo [Vegan]
Tips on 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 flippantly salted peanuts
- Elective garnish: further mayo, cilantro sprigs, and entire 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 entire peanuts if desired
