If anyone ever tries to tell you that vegans can’t enjoy BBQ, you go ahead and spit in their face.
Okay no, don’t do that. But they are wrong. We just get to think outside the box when it comes to grilling! After a trip to Mexico earlier this year, I was dying to recreate grilled street corn, and I decided to enjoy it in salsa form. Here’s what you’ll need:
- 3 cobs of corn, peeled
- 2 tbsp olive oil
- 2 handfuls of cilantro, chopped
- 4-6 slices of pickled jalapeños, chopped, plus some brine
- juice of an entire lime
- 1 tsp garlic powder
- 1 scallion, minced
- salt + pepper to taste
Get your grill nice and hot. I just have a shitty camping grill that I use on my townhouse patio, but it gets the job done. And hey, we don’t have any internal temperatures to worry about in this household.
Mix together the olive oil, about half of the cilantro, the jalapeño brine, half of the lime juice, and the garlic powder. Brush over the corn cobs, and get grilling. I kept an eye on mine, and rotated the corn when I saw some char happening. Then I brushed on some more marinade. Altogether, it took about 30 mins to get the corn how I wanted it. Take it off the grill and set aside to cool down before slicing off of the cob.
While you’re waiting, chop up your scallion and jalapeños. Combine with the sliced corn, and the rest of the lime juice and cilantro. Season with salt and pepper and enjoy! It tastes best if you can let it sit for a few hours before using, but it’s good right away too.