Cook Vegan — September 2017

GRILLED CORN COBS

WITH ZESTY MAYO

Serves: 4

• 4 fresh ears of corn, with husks
• 2 tsp olive oil
• Handful of chopped coriander
• Grated zest ½ lime
• 1 red chilli, finely sliced (optional)

For the zesty mayo:
• 150g (1 cup) cashews, soaked
overnight
• 1 tbsp olive oil
• Flesh ½ avocado
• Juice 2 limes
• Grated zest ½ lime
• 25g (½ cup) coriander leaves
• 2 garlic cloves, peeled
• ¼–½ tsp chilli powder
• ¼ tsp Himalayan salt
• ⅛ tsp freshly ground black pepper

1 Remove the thick outer layers from each
corn husk; this is usually the outer two or
three layers. Peel back the thin, inner husk

layers, but do not remove them — the corn

cobs will look and taste better after grilling!

2 Remove the silks from the husks, just by

pulling them out. (The silks are the fine,

string-like pieces that poke out from under

the husk, near the top of the cob.)

3 Soak the cobs in water for 15–20 minutes,

to stop them drying out during grilling.

Meanwhile, heat a barbecue or chargrill pan

to medium heat.

4 Drain the corn cobs and dry them

thoroughly. Peel back the husks and brush

the corn kernels with the olive oil. Allow the

husks to return to their natural position,

fully covering the kernels.

5 Grill the corn cobs for 15 minutes, turning

often to evenly cook each side. You will

notice the husks developing grill marks.

6 Reduce the heat to low. Peel back the

husks to expose the kernels, then grill for a

further 15 minutes, turning often.

7 Meanwhile, make the zesty mayo. Drain

the cashews and place in a food processor

or high-speed blender. Add the olive

oil and 60ml (¼ cup) water and process

until smooth. Add the remaining mayo

ingredients and process until smooth,

adding a little more water if needed.

8 When the corn is ready, remove from the

heat. Peel the husks back, then drizzle the

mayo over the cobs.

9 Garnish with the coriander, lime zest, and

chopped chilli if desired. Eat while hot.

Per 100g

Calories 210, Fat 16g, Saturates 3.0g,

Carbohydrates 11g, Sugars 1.3g, Protein 5.9g,

Salt 0.17g

CHILLI BEAN NACHOS

Serves: 4

The crunchy corn chips dipped in a

wholesome tomato chilli bean mix, secret

cheesy sauce, cold jalapeño salsa and the

perfectly creamy avocado combine well.