Eating these kind of reminds me of what it used to be like eating ribs… messy but delicious.
This was a delicious, smoky, and spicy alternative to plain corn on the cob. I think the only thing I will do differently next time is to grill the corn. From tips online, I gathered that you should first soak the corn in their husks for 30 minutes to several hours. Then you can grill the corn, still in the husks (and wrapped with foil if you are worried about burning them), for about 20 minutes on the grill and they’re done.
Since we didn’t have the time, we just boiled them.
Chipotle Lime Corn on the Cob
(inspired by this recipe)
Shuck the cobs of corn and place in boiling water. When the water comes back to a boil, wait a few minutes until the cobs are cooked and remove from the water. Should take about 10 minutes.
Combine all other ingredients in a small bowl, mixing well. Add enough lime juice so that the mixture is the consistency of a rub (thicker than a marinade, but not as thick as a paste). Spread on corn… a little goes a long way (in the picture above I actually ended up removing some of the rub because it doesn’t need much to taste delicious).
I would rate the spice level of the rub somewhere between mild-medium. If you like a kick that doesn’t kick you over, you will like this.
I have found this to be a quick and easy lunch. I will bake 5 or 6 sweet potatoes (45 min. at 375 degrees) and keep them in the refrigerator and heat up a bowl of brown rice and combine 1 small sweet potato with the rice – it is fast and fills me up.
You can find this rice at Costco – they come in a pkg of 6.
Just to be clear… this is not a pesto made from kale. I never understand how people can replace basil with cilantro or some random green like kale and still call it pesto! Basil is irreplaceable in my book.
So I was needing a good dose of greens, but I didn’t want to eat them plain. And I had some extra basil leftover from my tomato basil soup… so I made pesto.
- 1 tightly packed cup of basil leaves (rinsed clean)
- 3-4 cloves of garlic
- 1/4 cup walnuts
- 1/4 cup nutritional yeast
- 1/4-1/2 tsp sea salt, depending on personal taste preference
So there are a couple ways you can do this…
The easy way: Blend it all up in a food processor. Done.
The less easy way: I wanted to try making it like an Italian grandmother (click here for link), because that just sounded too appealing! So I followed her directions for the basil and garlic, but when it came time to incorporate the parmesan, I just grated some walnuts in a rotary cheese grater and added that and the nutritional yeast and salt to the minced basil mixture.
Then I steamed a bunch of kale in 1/3 cup of water till the water was mostly gone:
Then I combined the two… and voila!
I highly suggest serving this with leftover mashed potatoes and/or cauliflower, then you can be all fancy and call it “Pesto Colcannon”:
I’m not someone who has cravings for potato salad… but this recipe looked interesting enough for me to try, and it is delicious! Click here for the recipe from Cathy at StraightUpFood.com
I only used half the lemon juice, and that was plenty for me. I also only needed the 1/2 cup soy milk, and my avocado wasn’t ripe, so I left it out.
Sprouts sells this soy milk that only has two ingredients: water and soy beans…. which I love b/c it takes away the argument behind the latest “got milk” campaign. 🙂