This text is part of the special book Plaisirs
We can really say that these grilled corns are finger-licking good. A gluten-free, dairy-free, nut-free and vegetarian recipe. Gargantuan, flowing, satisfying!
Yield: 8 ears
Preparation: 15 minutes
Ingredients
Dairy-free sour cream
• 250ml (1 cup) dairy-free sour cream or Belsoy-type soy cream
• 30 ml (2 tablespoons) of white vinegar
• 2.5 ml (1/2 teaspoon) of salt
• 125 ml (1/2 cup) mayonnaise
Grilled corn
• 8 cobs of fresh corn, peeled
• 100 g vegan feta
• 125 ml (1/2 cup) coarsely chopped fresh cilantro
• 15 ml (1 tbsp.) chili powder
• 2 limes, quartered to serve
Preparation
Dairy-free sour cream
1. In a bowl, combine all the sour cream ingredients. To book.
Grilled corn
1. Preheat barbecue to high and oil grate.
2. Place the cobs directly on the barbecue grill. Reduce the power of the barbecue to medium and cook the cobs, with the lid closed, for 12 to 14 minutes, turning them every 2 minutes.
3. Once cooked, let the ears cool for 5 to 10 minutes.
4. Brush the ears with sour cream and sprinkle with the vegan feta cheese and fresh cilantro. Sprinkle with chili powder and drizzle with fresh lime juice.