I love, love, love corn, it is so versatile, it can be creamy, spicy, salty, sweet, grilled, steamed, baked, fried. Whatever way you choose to prepare it, it is always the beaming color of sunshine and reminds you of a beautiful summers day.
The mind is so powerful, that they say if you think positive thoughts, you are more open to opportunities that come your way. If you can close your eyes and imagine a beautiful summers day where you are overlooking the water as you feel the sun on your back and a breeze on your face, your body will feel the affects of the relaxing image and your heart rate will slow down, so powerful are the effects of the mind. I love cooking with summer vegetables and bright colours for this reason, bringing something beautiful and bright into my life, whether it is through food, friends, travel or meditation.
‘You have power over your mind, not outside events. Realise this and you will find strength’.
This recipe is adapted from Verge, one of my favorite vegetarian cookbooks. I love it for the beauty and Mr. B for the heat of the pablano contrasting with the slight sweetness gained from the charred corn.
- 4 corn cobs
- ½ cup finely chopped seeded poblano peppers
- ½ cup finely chopped scallions/spring onions
- 1 tbsp. coconut oil, melted
- 1 tsp. sea salt
- 1 tsp. fresh ground black pepper
- 2 tbsp. vegan mayonnaise
- 1 tbsp. chopped fresh cilantro/coriander
- Preheat the oven to 350f
- Shuck the corn kernels off the cobs, using a sharp knife (be careful doing this), place the cobs in a bowl and mix with the poblanos, onions, oil, salt and pepper
- Transfer the mixture to a lined baking tray and bake until the mixture starts to char (10-25 minutes)
- Return the mixture to the bowl, fold in the vegan mayonnaise and cilantro