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Lime & Cilantro Corn on the Cob

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Grilled Lime & Cilantro Corn on the Cob on parchment paper with corn, oil and cilantro in the background.
Prep Time: 
25 minutes
Number of Servings: 
Serves 4
Recipe Source: 
Leon Fast Vegan by Rebecca Seal, Chantal Symons, and John Vincent ($29.99, Hachette Book Group, 2019)

Ingredients

  • Zest and juice of 1 lime
  • 2 small bunches of fresh cilantro, leaves finely chopped
  • 2 tsp olive oil, plus extra for frying (optional)
  • 5 scallions, finely sliced
  • 2 cloves garlic, minced
  • 1⁄2 tsp fine salt
  • Freshly ground black pepper
  • 4 fresh ears of corn, shucked and silks removed

Directions

  1. Mix together lime zest, cilantro, oil, scallions, garlic, salt, and some pepper in a large shallow dish. Add corn and massage mixture into each cob. Remove from marinade, reserving marinade in dish.
  2. Barbecue corn on grill rack over white-hot coals, turning regularly, for 5 to 10 minutes, until cooked on all sides. Alternatively, heat a splash of oil in a large skillet over high heat, add cobs, and cook for 8 to 10 minutes, turning often until cooked all over.
  3. Add lime juice to reserved marinade. Then add cooked corn and spoon it over. Serve immediately.
Nutrition Info: 
123 Calories, 4 g Protein, 23 g Carbohydrates, 3 g Fiber, 4 g Total fat (1 g sat), 313 mg Sodium, ★★★★★ Vitamin K, ★★ Vitamin C, ★ Vitamin B1 (thiamine), B3 (niacin), B6, Folate, Magnesium, Phosphorus

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