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Grilled corn on the cob with lime, paprika and coriander

A vegan elote, smoky and citrusy.

  • 20 min
  • 1 serving
  • Vegan
  • Mexican cuisine
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Grilled corn on the cob with lime, paprika and coriander

Per serving

Calories
128 kcal
Protein
3.4 g
Carbohydrates
19.1 g
Fat
5.9 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Corn on the cob1
  • Extra virgin olive oil1 teaspoon
  • Paprika1 pinch
  • Cilantro2 g
  • Lime juiceto taste
  • Saltto taste

In season: July – September

Method

  1. Bring a large pan of water to the boil over high heat; meanwhile strip the husk and silk from the corn cob.
  2. Boil the cob for 8 minutes, until the kernels are tender; meanwhile put a grill pan or griddle over medium-high heat.
  3. Drain the cob, pat it dry and brush it all over with the oil.
  4. Grill it for 6–8 minutes, turning a quarter every couple of minutes, until evenly charred.
  5. Meanwhile wash, dry and chop the coriander; season the hot cob with the lime juice, the paprika, a pinch of salt and the coriander.

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