Corn on the Cob With Coconut and Lime

By Emily Fleischaker

Corn on the Cob With Coconut and Lime
Ryan Liebe for The New York Times
Total Time
15 minutes
Rating
4(40)
Comments
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Anyone avoiding dairy might notice that corn on the cob served at cookouts usually comes slathered with butter. This vegan alternative uses coconut oil to add richness, lime juice for a little acid, and finely chopped, toasted coconut chips for added texture. Mixing half of the chips into the oil helps them stick to the cob, which is smart because you’ll want them in every bite. If you can’t find coconut chips, toasted unsweetened coconut flakes will add a nutty flavor, but you won’t get the delightful crunch.

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Ingredients

Yield:4 servings
  • 4ears fresh corn, shucked
  • 1lime
  • 4tablespoons coconut oil
  • ½cup toasted unsweetened large coconut chips, finely chopped (or 3 tablespoons toasted unsweetened coconut flakes)
  • Kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

258 calories; 19 grams fat; 15 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 4 grams protein; 337 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, add corn to a large pot of salted boiling water and cook for 5 to 7 minutes.)

  2. Step 2

    Meanwhile, zest the lime. Set aside the zest then cut the lime in half. Cut one half into four wedges and squeeze the remaining half into a small bowl. Stir the coconut oil and half the chopped coconut chips into the lime juice.

  3. Step 3

    Slather hot corn with coconut oil mixture and season with salt. Sprinkle with lime zest and remaining coconut chips. Serve with lime wedges alongside for squeezing.

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4 out of 5
40 user ratings
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EmWig

Lime juice and zest coconut milk grated ginger

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