+QP +GF +SFO
Let’s face it: lightly oiled corn, grilled in the outdoors in the summertime, served with a sprinkle of salt is already great as is. But add a pine nut–based, powdery spice mix on top, a squirt of lime juice, and there you have it: heaven on the cob. —CS
SERVES 4, SCANT ½ CUP (54 G) PINE MIX
SPICE AND PINE MIX
3 tbsp (23 g) dry-roasted pine nuts
3 tbsp (15 g) nutritional yeast
Generous ½ tsp smoked sea salt
½ tsp onion powder
½ tsp smoked paprika
½ tsp ground cumin
¼ tsp chipotle powder
CORN
4 fresh ears of corn, trimmed, husk and silk removed Olive oil, or coconut oil for a slightly cheesier flavor 4 tsp (20 g) plain vegan mayo (use soy-free)
Lime wedges
FOR THE SPICE MIX
Place all of the ingredients in a mini food processor or coffee grinder. Grind just until finely ground. Do not overprocess or the pine nuts will turn into a paste! Transfer the mix to an airtight container. Store it at room temperature for up to 1 week or in the refrigerator for up to 1 month.
FOR THE CORN
Lightly brush the corn ears with oil. Place them on a hot grill and cook until golden brown. This should take about 10 minutes. Be sure to flip the corn around so that each side has a chance to brown
When the corn is ready, remove it from the grill and brush it with about 1 teaspoon of mayo. Sprinkle generous pinches of the spice mixture all over the surface, and drizzle with a bit of lime juice. Serve immediately.