Tag Archives: corn

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?