With the weather warming, people all over the country are firing up their grills. When most people think about grilling, they immediately think about meat. And when you’re a vegan at a barbecue, most people assume the only thing you can eat is a veggie burger — you know, the kind that comes out of the box tasting like the cardboard it was packaged in. But grilling is a terrific, nutritious and delicious way to prepare your veggies. From portobello mushroom caps to tender asparagus, veggies prepped over the grill take on an incredibly rich flavor.
One of my all time favorite foods to cook over the grill is corn on the cob. Boiling it first speeds up the process, if you’re feeling a bit impatient — and who isn’t, when hungry? I like adding a little heat to my grilled goods, so this recipe for fire grilled chili-lime corn really hits the spot
- 6 ears sweet yellow corn, chucked
- 1/2 cup organic lime juice
- 3/4 cup extra virgin olive oil
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 3 tablespoons sea salt
- In a medium sauce pot bring 4 cups of water with two tablespoons of salt to a boil. Drop corn ears into boiling water. Cook corn until tender (5-7 minutes. The ears should be a bright yellow color). Once done, remove from heat and strain. Set aside to cool.
- In a casserole dish combine oil, lime juice, herbs and 1 tablespoon salt. Mix well.
- Roll corn in your rub, place on grill and cook until brown, rolling every 2 minutes or so. Remove from grill and roll corn in chili rub again before serving.