Thai Coconut Corn
If you are looking for a little different side dish to serve for Father’s Day along with your grilled main dishes, consider some Thai Coconut Corn! People like to coat their corn on the cob with things besides butter sometimes, so I thought, why not use coconut, lime, spice and cilantro to coat mine. It turned out to be really delicious! Also, it is vegan, healthy fats, and gluten free. So, you can’t beat that, healthy corn on the cob that tastes good. If you have a grill, feel free to grill the corn, then continue with the recipe instead of roasting it. Also, be sure to buy organic corn, like you can find at Fresh and Natural Foods, because conventional corn may contain GMOs.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Preheat the oven to 400F degrees. Toss the corn with just enough coconut oil to coat, and place on a sheet pan. Place in the oven and roast for about 20-30 minutes until the corn is tender, and starting to brown a little. Meanwhile, whisk together the coconut milk, lime juice and zest, sea salt, cilantro, and cashew butter until smooth. Pour the toasted coconut onto a plate. Once the corn has finished roasting brush it with the coconut mixture, then roll it in the toasted coconut and place on a serving plate. Enjoy!
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- Allergen Friendly
- Heart Healthy
- Side Dish
- Child Friendly