Summer corn is my ultimate favorite. Everything about it makes me happy, even when it gets stuck in my front teeth, and my husband refuses to warn me, laughing, while I am out in public (....yes, I still love it). If you are a big corn eater like I am, then you agree that sometimes it needs to be 'pumped' up, and this recipe does just that. The trick to this is a mortar and pestle, which helps grind all of the flavors together (but you can also use a processor). This can be kept in the fridge for a few weeks, and it only gets better with time.
Ingredients (makes about 1/4 cup, covers about 10 corn):
2 tsp sea salt
1/2 tsp black pepper, ground
1/2 tsp lime zest
1/2 tsp cumin
1 tbsp lime juice
1/4 cup vegan butter (my favorite is Earth Balance)
Cooked Corn on the Cob
1) Place the salt, pepper, zest and cumin in a mortar and pestle (or a processor). Grind for a few minutes, or until the oils from the peel come out, and there is a strong lime scent. Mix the ground seasonings with the butter and juice, either by hand or in a processor. To use, spread on
the hot corn on the cob with a silicone brush, or a knife. Enjoy!
Ingredients (makes about 1/4 cup, covers about 10 corn):2 tsp sea salt
1/2 tsp black pepper, ground
1/2 tsp lime zest
1/2 tsp cumin
1 tbsp lime juice
1/4 cup vegan butter (my favorite is Earth Balance)
Cooked Corn on the Cob
1) Place the salt, pepper, zest and cumin in a mortar and pestle (or a processor). Grind for a few minutes, or until the oils from the peel come out, and there is a strong lime scent. Mix the ground seasonings with the butter and juice, either by hand or in a processor. To use, spread on
the hot corn on the cob with a silicone brush, or a knife. Enjoy!
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