I had a discussion with a friend recently about all of the things that we used to take for granted were in all of our houses when we were growing up. You know, things like the big Kool-Aid pitcher… and in the morning asking if someone had made the orange juice ~ from the frozen can in the freezer. And when we made the salad dressing it was the Good Seasons Italian Dressing that we shook together in the jar they provided (how many of those dressing shaker jars were in your kitchen cabinets?). And in the summer, during corn season, that stick of butter in the dish that had the corn imprints from rolling your corn on the cob in it. Or course, now I’d be rolling my corn in a stick of Earth Balance, but the principle is the same….
And back then, it would never have occurred to me to flavor my corn with anything other than butter and salt… can’t quite go wrong with such a classic. But now I’ve discovered that there are so many more amazing flavors for corn on the cob! Like my other favorite, cilantro lime grilled corn.
It’s been so hot here in Southern CA for the past couple of weeks that cooking has been minimal, and fruit and salads have been at the forefront of pretty much all meals. But today the corn on the cob was calling my name, and so it went out on the grill. (Outdoor cooking never really counts as cooking 🙂 ) I wanted something a bit more spicy than the cilantro lime version that I’d been thinking of, so chipotle lemon was the answer. This is perfect for a vegan barbecue dish!
And it’s so easy!
Just melt some Earth Balance in a dish (I used a couple of big spoonfuls for 5 ears of corn), add the juice of 1 lemon and 1/2 teaspoon of ground chipotle pepper. Whisk together and you’re ready to grill! For more lemony taste, you can also add some lemon zest, but I just went with the juice today.
While it was grilling, I basted it a couple of times with more of the Chipotle Lemon Earth Balance mixture.
And then at the very end, I brushed it with all of the remaining Chipotle EB mixture… it had a great flavor, nice and lemony with a kick from the chipotle at the end.
And then the next great debate… how do you eat your corn? Do you take out a row at a time, or make a circle around it as you go? 🙂
Kelli's Vegan Kitchen 
Nice to read what you all were doing as kids in the US.
I love corn. It took me decades to find out that sweet corn is different from the hard crops we found on the fields, that left us clueless how to eat them.
Oh yum! This looks deliciously simple.
yum yum yumm! I like mine grilled with fresh cumin butter on it! x