Ingredients
Scale
Corn:
- 6 ears fresh corn
- 2 tbsp oil
- 1 jalapeno
- 1/4 cup red onion, thinly sliced or diced
- 1 avocado, cubed
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno
- Salt/Pepper as desired
Chipotle Sauce: (optional)
- 1/4 cup Follow Your Heart Vegan Mayo
- 2 tbsp lime juice (juice from one lime)
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 2 tbsp adobo sauce
Instructions
- Grease the ears of corn with a lil oil and place on either a gas or charcoal grill or over an open flame, until slightly charred.
- When cool enough to handle, remove corn from the cob using a sharp knife.
- Grill jalapeno until skin is charred and black in some areas.
- Chop jalapeno removing seeds and ribs for less heat.
- In a large bowl combine corn, chopped jalapeno, sliced red onion, chopped cilantro, lime juice, salt, pepper.
- Make the chipotle sauce: combine all the ingredients in a small dish.
- pour over top and gently toss. Serve with a few extra lime wedges, garnish with a sprinkle of chili powder and cilantro. Will keep for up to 5 days in fridge.
Notes
If you’d like to skip the sauce you can altogether or you can sub the mayo for vegan sour cream or yogurt.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4