The Boomerang: Honey Garlic Chipotle Corn on the Cob

Oh man, last week John experienced Operation Carnivore Reversion! The Big Green Egg (which is a crazy grill fad) and the overwhelming draw of his favorite childhood dishes cooked by his mother was just too much for him to resist. He OD’d on meat so badly that he actually boomeranged and requested a full slate of vegan meals this week. “I feel like my intestines need a scrub down. Bring on the vegetables,” he said. Since this is the first time he’s actually requested a vegan meal plan, I’m torn between being bummed about his drunk-on-meat stupor from last week, and being stoked about his newfound zeal for vegan food. Hmm, let’s focus on being stoked and plan some super tasty veggie dishes, shall we?
John usually isn’t inspired to eat many veggies, so that’s left me no choice but to develop a secret weapon: Honey Garlic Chipotle Spread. I put this slightly sweet, slightly savory, slightly smoky taste of heaven on fresh white corn on the cob. It is to die for. And it’s a total crowd pleaser, too! I’m telling you, it’s the only thing on earth that can possibly make corn on the cob taste better than it is on its own. And as John readily admits: “This spread makes people eat a lot more corn.”
So whether you’re looking for a super tasty way to dress up corn on the cob, trying to get someone to eat more veggies, or providing a vegan boomerang for someone who had a momentary meat orgy, this is the recipe for you. Enjoy!
Honey Garlic Chipotle Corn on the Cob
Serves: 8
From fridge to table: 11 minutes
8 ears fresh corn on the cob, shucked
1 tbsp chipotle sauce *
1/2 cup melted vegan butter spread (I like using Earth Balance)
(If your vegan butter spread is unsalted, add ½ tsp salt to the recipe)
1/3 cup honey
3 cloves garlic
* To make chipotle sauce, buy a can of “canned chipotle chiles in adobo sauce,” which you’ll find in the Hispanic food aisle in grocery stores, and puree it in a food processor or blender. Freeze in ice cube trays for future use.
Bring a big huge pot of water to a boil. Toss in your husked ears of corn, cover and turn off the heat. Let it steep for 11 minutes for perfectly cooked corn that’s both crisp and tender.
Meanwhile, dump all the other ingredients in a food processor and puree. Once the corn is done, drain it and pat each ear dry, then brush the spread onto each ear. By the way, you can also make the spread several days in advance and refrigerate it. It firms up a bit in the fridge, but I think it makes it easier to get a thick coat of it onto the corn. When you’re ready to serve the corn, pass the extra spread around the table so people can put on extra as they’re eating – trust me, they’ll love it so much that they’ll want more.
By the way, if you want to make the flavors really pop and you’re willing to go to a little extra work, grill the corn in the husk, and rub the spread onto the corn kernels before you put the corn on the grill – it deepens the flavor a lot and it’s simply deeeelish!

I had to include this. Our cat, Mango, loves loves loves corn. When I’m not looking, he steals the entire cob off my plate. Now he gets his own corn, sans chipotle spread of course. Are we the only ones with cats who eat strange foods?

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Categories: 15 minute dishes, Recipes, Starters and sides

Author:Cimeron

Cimeron Morrissey is an award-winning magazine writer who writes about her passions, which include travel, water sports, animal rescue and food.

Operation Carnivore Conversion

This is Operation Carnivore Conversion, an ambitious and potentially hazardous project to transform my meat-loving husband into a vegetarian. Recognizing that his diet was shared by Tyrannosauruses but not by humans who live very long, he has decided - reluctantly - to try to dramatically reduce his consumption of animal-based foods. The success of this project relies on my ability to serve inventive and tasty meals that would satisfy even a femur-gnawing caveman (and to prepare them in less than 30 minutes since I don't have much time). This is a high-risk endeavor. If my husband feels deprived or underwhelmed, he will see my arms as snack-shaped objects and/or whine me to death. Failure is not an option. Oh boy, here we go!

4 Comments on “The Boomerang: Honey Garlic Chipotle Corn on the Cob”

  1. August 6, 2012 at 7:48 pm #

    My Siberian Husky was THE BEST at eating corn on the cob…was truly a site to see! Plus, she never got it on her “lips”, just used her front teeth, while I held it for her. (no thumbs for her, so can’t hold the little skewers that we always used!) LOL!

  2. Cimeron
    August 16, 2012 at 4:48 am #

    That is so cool! And it’s impressive that she was able to keep her lips clean. 🙂

  3. April 14, 2013 at 9:07 am #

    I had a cat that was eating melon… and another one – sunflower seeds, another one that love rice 😀 because of this I call it Far East cat 😀

    • Cimeron
      April 24, 2013 at 3:20 pm #

      Now that’s a new one: sunflower seeds! Melon is pretty odd too. Your cats have interesting taste! 🙂

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