This Grilled Corn on the Cob with Coconut Lime Glaze is the perfect side dish for any summer barbecue!
Corn, one of the most popular and versatile vegetables, is also a great source of nutrients. In particular, corn is loaded with carotenoids. Lutein and zeaxanthin are the predominant carotenoids in corn, accounting for approximately 70% of the total carotenoid content. These carotenoids have powerful antioxidant properties that are crucial for eye health.
There are many ways to cook corn, but my favorite is to grill it. I chose to grill the corn while wrapped in the husk. After a few minutes, I peeled back the husk and applied a generous coating of a coconut oil and cumin mixture. Then I put the corn back on the grill to char the kernels. The final product was drizzled with a coconut lime glaze and topped with fresh cilantro and lime zest. Yum! This recipe was adapted from hot for food blog.
- 1 tablespoon coconut oil
- 2 garlic cloves, minced
- ¼ teaspoon cumin
- 1½ cups full fat coconut milk
- 1 tablespoon lime juice
- ¼ teaspoon sea salt
- 2 teaspoons coconut flour
- 2 teaspoons water
- 4 cobs of corn
- 4 tablespoon coconut oil, melted
- ½ teaspoon chili powder
- ¼ cup fresh cilantro, chopped
- ½ teaspoon lime zest
- In a small saucepan melt coconut oil over medium-low heat. Add garlic and cumin and sauté for 2 minutes, stirring constantly.
- Bring heat up to medium. Add coconut milk, lime juice and sea salt. Bring to a simmer, whisking frequently. Once at a simmer, mix coconut flour and water in a small bowl. Add coconut flour and water mixture to coconut lime glaze. Whisk constantly for 8 minutes until thickened. Once thickened, remove coconut lime glaze from heat.
- Add corn to grill and heat over medium-high heat for 20 minutes. Mix coconut oil and chili powder in a small bowl and set aside. Remove corn from grill and peel husks and silks back. Coat corn with coconut oil and chili powder mixture. Put corn back on the grill for an additional 15 minutes, turning occasionally until you get nice even charring. Baste one or two more times with coconut oil and chili powder mixture while you grill.
- Serve each corn on the cob with generous drizzle of coconut lime glaze and top with fresh chopped cilantro and lime zest.