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Tired of regular corn on the cob? Give our chipotle sweet corn a shot!
We’ve been on a huge corn kick
Lately, I can’t get enough corn. It’s that time of year I suppose. We used to buy it off the side of the road as a kid in Nebraska. It was the same old thing as a kid, always boiled, with butter, salt and pepper. I have funny memories of rolling corn across butter and the corn melting a slight under curve shape. Sometimes when buttering toast you’d find a little corn hair that solidified from the day before. Nowadays when I look back, I pretend it’s an Earth Balance stick.
It wasn’t until I moved to Arizona that I realized corn could be so much more than just boiled, buttered, salted and peppered. I learned that you could actually grill corn! I learned you could add Vegenaise, tajin, and vegan parmesan to make elote, which by the way, if you haven’t tried our elote popcorn, you should definitely give it a shot.
Anyways, we’ve been experimenting with corn quite a bit and landed on this delicious spicy and sweet chipotle sweet corn. It’s very easy to make and can be ready in less than 10 minutes or up to 50 depending on how much time you have and what kind of presentation you’re going for.
Should I roast my corn or should I boil it?
Honestly follow your heart. We specifically roasted our corn, but we find ourselves in many scenarios where time is not on our side and boiling is so much faster. For the love of god though, will you guys quit microwaving them? It’s weird.
There is a bit of a texture difference between roasted corn and boiled. We find boiled has more of a bubble-wrap vibe, meaning the kernels kind of burst in your mouth as you eat them off the cob. The corn doesn’t expand as much when you roast it, but rather shrinks a bit so and it slides off the cob as you eat it.
What ingredients are in agave chipotle sweet corn?
We kept it simple with this one. All you need are a few ears of corn, a can of chipotle peppers in adobo sauce, some agave, olive oil, and salt. I also sprinkled these with a bit of dried parsley for an extra pop of color.
A note about the chipotle: this recipe is quite spicy, so if you’re not much of a heat seeker, you might want to nix the chipotle pepper altogether and just use the adobo sauce. That should mild it up a bit, but please keep in mind, that kids probably won’t like this recipe. They can have earth balance and salt!
How do you prepare chipotle sweet corn?
Making chipotle sweet corn honestly depends on how much time you have. If you’re going for an elaborate presentation, we suggest roasting the ears in the oven with the husks peeled back but still attached to create some extra beauty. First, you’ll preheat your oven to 425 degrees and lightly coat the ears of corn in extra virgin olive oil. If you have EVOO spray, now would be a great time to use it.
Place the ears of corn on a baking sheet lined with parchment paper and roast for 20 minutes on each side. If you have a grill pan and want some extra markings, Heat the little guy up and gently press each ear of corn down to make your grill marks. We did this because we were feeling really fancy, but it’s not necessary at all.
If you’re short on time and don’t care about superficial elements, you can simply peel the ears of corn and drop them in boiling water for 8 minutes.
Either method will lead you to the next step: fully cooked ears of corn. While your corn roasts, you can prepare the agave chipotle sauce. In a blender or food processor, pulse together a couple of chipotle peppers, some adobo sauce, some water, some oil, and a little agave. The mixture should be mostly smooth. Set it aside until the ears of corn are cool enough to handle.
Lastly, you’ll grab a pastry brush and liberally coat the ears of corn with agave chipotle sauce. Sprinkle some salt on top and some optional parsley flakes and they’re ready to eat!
What can I serve with chipotle sweet corn?
So glad you asked. We’ve been loving chipotle sweet corn with all sorts of mains. We recommend pairing it with
Anything sandwich oriented goes well with these, I guess!
In this segment, I suggest a song for you to listen to while you make chipotle sweet corn! You can even stream it right here in your browser. Today’s recipe jam is Getting Nowhere Fast by Girls at Our Best!
If you try this recipe, I want to hear about it! Feel free to post your creations to Instagram or Facebook and tag Hell Yes It’s Vegan or #hellyesitsvegan. I look forward to seeing your creations!
Chipotle Sweet Corn
- baking sheet
- parchment paper
- blender or food processor
- grill pan (optional)
- pastry brush
- Preheat oven to 425 degrees F. Peel corn and discard the stringy stuff. If you're going for presentation, keep the husks, otherwise discard them too.
- Lightly coat each ear of corn in olive oil using about 1 tsp. Alternatively, if you have olive oil spray, now would be a great time to use it. Place on a baking sheet lined with parchment paper. Roast the corn for 20 minutes on each side.
- Add remaining olive oil in a blender with chipotle peppers, adobo sauce, water, and agave. Blend until combined.
- This step is optional. If you own a grill pan and want fancy marks, heat the pan, add a small spray of olive oil, and gently press the sides of the corn into the pan creating grill marks.
- Using a pastry brush, liberally dress the ears of corn. Sprinkle with sea salt and optional dried parsley.