Name: Chili spiced corn
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 4 cups corn (about 4 cobs); 1 cup cilantro (chopped); 1 Tbsp sesame seeds; 1 Tbsp chili garlic sauce (homemade or purchased); 1/2 tsp black pepper; 2 thai chili peppers (Small extra spicy, red); 1/3 cup pine nuts (toast if desired); 2 cloves garlic; 1 inch ginger (peeled and sliced); 3 Tbsp lime juice; 1 tsp mustard seed; 1/3 tsp turmeric; 1/2 tsp sea salt

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This delicious recipe is spicy and rich in flavors and colors, while entirely vegan. Enjoy it as a side dish, or serve on top of a salad dressed with a simple vinaigrette! It’s a really pretty dish to add to a plate served to houseguests. Adjust the level of spice to your own taste.

The star of this dish is roasted corn cut fresh from the cob, however it’s really difficult to find when not in season. You can certainly substitute frozen corn as well which is just as healthy as fresh corn.

Chili spiced corn

This flavorful and spicy recipe is a fantastic way to use fresh corn on the cob when it is in season. Not in season? You can always substitute with canned corn and have a wonderful side dish.

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Course: Sides

Cuisine: Fusion, Indian

Keyword: corn, ginger, pine nuts, sesame seeds, spicy food, thai chili peppers

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings: Servings

Calories: 126kcal

Author: Jen deHaan

Ingredients

4 cups corn about 4 cobs
1 cup cilantro chopped
1 Tbsp sesame seeds
1 Tbsp chili garlic sauce homemade or purchased
1/2 tsp black pepper

Paste

2 thai chili peppers Small extra spicy, red
1/3 cup pine nuts toast if desired
2 cloves garlic
1 inch ginger peeled and sliced
3 Tbsp lime juice
1 tsp mustard seed
1/3 tsp turmeric
1/2 tsp sea salt

Instructions

Preheat oven to 350°F.
Grind/blend garlic, ginger, chiles, pine nuts, turmeric, lime juice, mustard seed, and salt into a paste using a food processor or blender.
Rinse ears of corn, leaving them in the husks.
Place the corn cobs in the middle rack of the oven, and bake for 30 minutes.
Remove corn cobs. Pull back husks and cut corn from the cob.
Combine the paste, cilantro, and corn in a large dish.
Toss in chili garlic sauce and seeds, season with pepper, and serve with wedges of lime.

Notes

If corn is not in season, you can use frozen or canned corn as a substitute (cook per package directions).

Make sure you adjust the spice to taste! This is a very favorable dish as a result.

Chili Garlic Sauce: is a standard sauce that can be found in any asian market, and most other grocery stores in the asian foods section. Make sure that you check the ingredients list for oil or any animal products (both unlikely).

Nutrition Facts

Chili spiced corn

Amount per Serving

Calories

126

% Daily Value*

Fat

Saturated Fat

Cholesterol

Sodium

252

Potassium

223

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

345

Vitamin C

8.5

Calcium

Iron

0.9

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe? Customized it?Let us know how it was in the comments!

Serving recommendations

Serving this dish with some slices of avocado is perfect. I heartily recommend drizzling with some lime juice as well.

Author
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Jen deHaan

Owner at Plant Based Recipe

Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.

About Post Author

Jen deHaan

Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University’s Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.

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