Holding onto the final days of summer the best way I know how! Grilled corn (grilled on the stove top of course).
This easy recipe for corn on the cob is a bit spicy from a jalapeno pepper, a bit tangy from the fresh squeezed lime juice, and a bit sweet from the corn… so basically it’s delicious!
The bread crumb sprinkle adds a salty flavor and a cheesy texture, and takes only seconds to prepare. Enjoy!
Ingredients
3-4 ears of corn, shucked
1 tsp olive oil
1 green chili pepper, de-seeded and finely chopped
1/4 cup vegan butter
Juice of half a lime
1/4 cup panko bread crumbs
1 Tbsp nutritional yeast
1/2 tsp salt
fresh chopped cilantro or parsley, optional
Instructions
In a small saucepan over low heat, add olive oil and chili pepper and saute for 2-3 minutes or until softened. Add butter and stir until melted, then remove from heat. Heat a large skillet over high heat. Brush half of the butter mixture onto the ears of corn and then place them in a hot skillet. Let sit for 2 minutes on each side or until they are browned all over. Meanwhile, mix together panko, nutritional yeast, and salt in a food processor. Pour remaining butter mixture over corn and sprinkle with panko mixture and fresh herbs if desired. Serve immediately.
Serves 3-4
An Imperfect Vegan 