bbqCorn the Cropler

This BBQ vegan corn on the cob recipe is the perfect addition to a meal or as a stand alone snack. It's Balinese street food with a western twist and is simply delicious and easy to make with limited ingredients.

Prep Time - 10 minutes
Cook Time - 30 minutes
Additional Time - 15 minutes
Total Time - 55 minutes
Servings - 4


🌽 4 corn on the cobs in husks
🌽 3 Tbsp vegan butter
🌽 1 lime, juiced
🌽 1 tsp paprika
🌽 1/2 cup cilantro
🌽 2-3 wedges of lime for dressing

Aioli (optional)

🔥 1/2 cup cashews (soaked overnight)
🔥 2 cloves garlic, pressed
🔥 1/2 lemon, juiced
🔥 1 tsp dijon mustard


Aioli:

🌽1. Soak the cashews overnight [or in boiling water for 20-30 minutes], they should be soft

🌽2. 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.

🌽3. Refrigerate until the corn is ready.

Corn:

🔥4. Preheat your BBQ to 250 F (125 C). If you are not using a gas BBQ, make sure your heat is low to medium.

🔥5. Begin by preparing the butter. Mix the butter, parika and lime together. It should become a red / brown colour.

🔥6. Gently peel the husks back leaving them still intact at the bottom. Remove all silk threads.

🔥7. Use a brush to paste the lime / paprika butter onto the corn generously. Make sure to get good coverage.

🔥8. Re-cover the corn with the husks, trying to keep them as compact and neat as possible.

🔥9. Slightly dampen the leaves before putting them onto the BBQ.

🔥10. Once on the BBQ turn regularly. The leaves will become crispy. After around 20 minutes, peel the leaves off.

🔥11. Give the corn one more full rotation to brown.

🔥12. Place in a tray and drizzle the alioli.

🔥13. Squeeze lime over and sprinkle the cilantro.

🔥14. Serve warm.

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