Served on greens, this makes for a reasonably healthy meal! Use spiced up/thinned out tomato paste instead of ketchup if you’d rather avoid the sugar in ketchup.
I’m not a great planner when it comes to my weekly grocery shopping. I often have an idea of what I want to have, and then just kind of wing it. Sometimes it works, and sometimes it doesn’t. Fortunately, this week it did. I picked up some local corn over the weekend, and boiled a cob today. I had some limes in the fridge, and I never lack for Earth Balance or spices. I had greens on hand, and I always have a block or two of tempeh. “Buffalo” sauce is pretty easy (I cheat), as is a vegan ranch dressing, if you have Veganaise on hand.
Chili Lime Corn on the Cob
Makes as many as you like- based on one serving
- 1 ear of corn, shucked
- 1/2-1 tbs Earth Balance (EB) vegan margarine (you won’t use it all)
- juice of 1/2 a lime
- a sprinkling of cayenne, and cumin, if you like
- salt to taste
- Place ear of corn in a large pan of water and bring to a boil. Once boiling, remove after 5-7 minutes (or more or less, depending on how soft you like your corn).
- Put Earth Balance on a clean plate. Put cooked ear of corn on top.
- EB will start to melt immediately- turn corn in this.
- Squeeze on lime juice, sprinkle on spices and salt. Toss corn in all this until it is throughly coated.
- Repeat for any other ears of corn, though you’ll need less EB the second and any subsequent time around.
serves 1, easily doubles and quadruples
- Cut tempeh into strips or triangles (slice in half width-wise, cut in half, then cut halves into triangles). Place in a shallow covered microwavable dish in a small amount of water, and microwave (covered) for 4 minutes.
- Place ketchup and sriracha in a small pan on stove, mix and heat until warm. Thin with water as needed.
- Remove tempeh from dish. Sear on each side in a hot well-seasoned cast iron pan (or non-stick).
- Dip tempeh in ketchup-sriracha mixture.
Serve with vegan ranch dressing!
This whole meal comes together in less than 30 minutes. It’s super easy, filling and tasty!
And a week from today I leave for Portland!