Chargrilled Corn on the COBB:

Prep Time: 40 minutes (excluding soaking time)
Cooking Time: 1 hour

Ingredients for the chargrilled corn:

  • 10 corn on the cob with husks intact
  • Vegan cashew cultured butter
  • Chopped fresh herbs (I used flat leaf parsley, coriander and chives)
  • Fresh lime juice
  • Generous pinch of Pink Himalayan salt + black pepper

Ingredients for cashew, coriander & lime cream:

  • 2 cups raw cashew nuts, soaked overnight
  • 1 cup water
  • ½ cup fresh coriander leaves
  • ½ cup fresh lime juice
  • 2 tsp onion powder
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp maple syrup
  • 2 tbsp pickled jalapenos & 2 tbsp brine from pickled jalapenos
  • Pink Himalayan salt & black pepper to taste

Veggie loaded corn falafel bites:

Prep Time: 15 minutes
Cooking Time: approx. 30 minutes
Serves: 6

Ingredients for veggie loaded corn falafel bites:

  • 1.5 cups chargrilled corn sliced off the cob, roughly chopped
  • 1 large sweet potato, grated
  • 1 cup grated zucchini
  • 1 cup chickpea flour, sifted
  • 1 spring onion, finely chopped
  • Half a red onion, finely chopped
  • ¾ cup water
  • ½ cup brown rice flour
  • ¼ cup coriander leaves, finely chopped
  • Juice from 1 lime
  • 1 tbsp chopped jalapeno pickles + 1 tbsp jalapeno pickle brine
  • 2 tsp onion powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp baking soda
  • ½ tsp apple cider vinegar with ‘the Mother’
  • Generous pinch of Pink Himalayan salt + black pepper

Method for chargrilled corn:

  1. Choose corn that has tight husks on the bottom so that they can be used to plait.
  2. Gently remove the husk from top to bottom of the corn.
  3. Remove the hair – this is actually very medicinal and can be used with any leftover husks that may have fallen off to make a delicious and nutritious corn stock.
  4. Medicinally it can also be used as a tea to assist with diabetes, high blood pressure, inflammation fatigue and high cholesterol levels. It is often used as a natural diuretic too. Ok back to the corn! Braid the husk and tie at the end.
  5. To make the herb butter, mash the butter with a fork and add the chopped herbs, lime juice, salt and pepper together.Mix it well.
  6. Place the frying pan onto the COBB, add a drizzle of olive oil and once it is nice and hot, place the corn onto the frying pan.I managed to fit 4-6 at a time. Scoop generous lashings of the herb butter onto the corn and grill for 4-5 minutes on each side.Turn them over and baste them again with the herb butter.Watch them carefully as you want a delicious char but not totally burnt corn!
  7. Serve with creamy cashew, coriander and lime cream, freshly chopped coriander and lime wedges.

Method for cashew, coriander & lime cream:

  1. Place all the ingredients into a blender or Nutribullet and blend until smooth and creamy.
  2. Garnish with freshly chopped coriander, chopped jalapeno pickles and pieces of chargrilled corn.

Method for veggie loaded corn falafel bites:

  1. Add the corn, sweet potato, zucchini, spring onion, red onion, coriander, jalapeno pickles, jalapeno brine, lime juice, onion powder, ground cumin, smoked paprika, salt and black pepper to a mixing bowl.Mix well.
  2. In a separate bowl, add the chickpea flour, baking soda and apple cider vinegar on top of the baking soda so that it activates it.Then slowly add the water so that you form a nice paste without lumps, keep adding the water until the mixture is well combined. You can use a whisk to remove any lumps.
  3. Add the chickpea mixture to the veggies and combine well. Add the brown rice flour to the mixture, make sure everything is well combined and let sit for 10-15 minutes.
  4. Wet your hands and shape the mixture into small balls or desired shapes.
  5. Heat the griddle pan on the COBB, brush with olive oil to avoid sticking and place the bites onto the pan.Cook for a few minutes on each side so that they have beautiful char lines on each side.Flip over and brush with olive oil if needed.
  6. Serve hot with lime wedges and creamy cashew, coriander & lime dipping sauce.
I hope these recipes inspire you to eat more plants and to spread love, compassion and kindness