Roasted Coconut Lime Corn on the Cob


In keeping with last night’s corn theme, here is one of my latest recipes utilizing one of my sweet hummus flavors. Since traditional Mexican cuisine marries lime with corn, I conjured up the idea of roasting corn with Coconut Lime Hummus. The recipe is simple:

  • 4 Tablespoons Coconut Lime Hummus

  • 2 teaspoons extra virgin olive oil or coconut oil

  • 2 -3 ears of organic corn

Mix the oil and hummus together. Pull back husks from corn and spread on hummus mixture. Pull husks back over ears and trim any excess husk/silks from the tip of the corn. Roast in a 350 degree oven for about 30 minutes or until kernels are soft when squeezed. You can also grill in the same way over a low flame.

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