Grilled corn on the cob with vegan butter, made with coconut blossom sugar and a sprinkle of chilli from Stefano Vicinoadio can be prepared in 25 minutes. You make this dish with Coconut blossom sugar, Fleur de sel, Olive oil - Verde Salud & 4-Algae botanico-mix from Amanprana. This recipe from the Belgian kitchen is delicious as . It also fits perfectly in a Vegetarian, Gluten free & Vegan diet.
Ingredients for grilled corn on the cob with vegan butter, made with coconut blossom sugar and a sprinkle of chilli
- 1 Fresh red chilli
- 125 g Mild vegan butter
- 2 tbsp Coconut blossom sugar (Amanprana Gula Java Brut)
- ½ tsp Fleur de sel (Khoisan fleur de sel)
- 8 Corn cobs (sweetcorn)
- Olive oil for the baking rack and for oiling (Amanprana Verde Salud)
Preparation of grilled corn on the cob with vegan butter, made with coconut blossom sugar and a sprinkle of chilliRemove the seeds from the chilli and cube finely. Combine the chilli with the vegan butter, coconut blossom sugar and fleur de sel. Form the mixture into a roll of chilli butter and leave in the fridge for 2-3 hours or until firm. Boil the corn cobs in water for 15 minutes. Turn whenever necessary. Leave the corn cobs to drain while you start up the barbecue. Rub some oil onto the barbecue grill and cook the corn cobs on the hot grill (or in a grill pan) at a medium-hot temperature for 10 minutes. Turn from time to time. When the corn cobs are on the serving plate, cut the coconut blossom & chilli butter into slices and allow to melt over the grilled sweetcorn before eating. Bon appetit!
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.