Charred Corn on the Cob with Basil Cream Drizzle

Charred Corn on the Cob with Basil Cream Drizzle

This July charred corn on the cob recipe keeps things simple with sweet corn, a little char from the grill or grill pan, fresh basil, and a quick cream drizzle to spoon over the top. It works as an easy side dish for summer dinners, cookouts, or any meal that needs something bright and seasonal.

4 servings | Time: 20 minutes

Ingredients

For the Corn

• 4 ears corn, shucked

• 1 tbsp. (15 ml) olive oil

• ¼ tsp. sea salt

• ¼ tsp. black pepper

For the Basil Cream Drizzle

• ½ cup (120 ml) plain unsweetened dairy-free yogurt or sour cream alternative

• 2 tbsp. (30 ml) unsweetened plain plant milk, plus more as needed

• 2 tbsp. (30 ml) fresh lemon juice

• 1 small garlic clove, finely grated or minced

• 2 tbsp. (5 g) finely chopped fresh basil

• ¼ tsp. sea salt

• ⅛ tsp. black pepper

For Serving

• 2 tbsp. (5 g) chopped fresh basil

• Extra black pepper

• Lemon wedges

Directions

1. Preheat a grill or grill pan to medium-high heat.

2. Brush the corn with the olive oil, then season with the sea salt and black pepper.

3. Place the corn on the grill and cook for 10 to 12 minutes, turning every few minutes, until the kernels are tender and lightly charred in spots.

4. While the corn cooks, whisk together the dairy-free yogurt or sour cream alternative, plant milk, lemon juice, garlic, basil, sea salt, and black pepper. Add another teaspoon or two of plant milk if needed until the mixture is smooth and easy to drizzle.

5. Transfer the grilled corn to a serving platter.

6. Drizzle the basil cream over the warm corn.

7. Serve with the chopped basil, extra black pepper, and lemon wedges.

Make It Yours

For July, keep the charred corn base and change the finish depending on what you have.

• Add lime zest or lime juice to the cream sauce for a sharper flavor, or stir in chopped parsley, chives, or cilantro along with the basil.

• For a little heat, add a pinch of crushed red pepper, cayenne, or finely chopped jalapeño to the drizzle.

• If you want more texture, finish the corn with toasted pepitas, sunflower seeds, or a light sprinkle of vegan parmesan-style shreds.

• You can also cut the kernels from the cob and serve them the same way as a warm corn salad.