This past weekend I visited my family and friends back home in Oregon, and we ate out at all kinds of vegan restaurants. One of the places we went to had fancied-up corn of cob on the menu and I thought, hey, I bet I can totally recreate this at home. So…I did.
This recipe is really two in one. You’re welcome! Corn on the cob + creamy adobo sauce.
Recipe #1… Corn on the cob. I am not a particularly patient person, nor do I like recipes that take forever to make. Because of that, I have perfected many recipes using a microwave cooking method. When I want food, I want it NOW. I don’t have enough fingers and toes to even begin counting the number of times I’ve made microwave-style corn on the cob. Or how many times my mom has texted me, “Cooking corn in microwave – need help!”
Grilled corn on the cob would also be lovely paired with this sauce, but today I’m going for efficiency. Ain’t nobody got time to wait for a grill to heat up.
Recipe #2… Creamy adobo sauce. A little spicy, a little garlic-y, and a whole lotta yum. When you eat it with the corn, it kind of tastes like a fiesta in your mouth. Ole.
Both recipes are super quick and great for summertime. And perfect for healthy eaters who have a tendency to get hungry if their healthy food takes too long to prepare.
- 6 oz. firm silken tofu (such as Mori-Nu)
- 1.5 Tablespoons fresh lime juice
- 1 garlic clove
- 1/2 teaspoon adobo seasoning
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt, or more to taste
- Dash of paprika
- Dash of black pepper
- Un-husked ears of corn
- Blend all ingredients (except corn) in a blender until smooth. Scrape down sides of blender as needed.
- Place in a small covered container and refrigerate for 1-2 hours. This allows the sauce to thicken slightly, and allows the flavors time to mingle and develop.
- When sauce is ready, it's time to cook the corn. Leaving the husks on, microwave each ear for 3 minutes. Rotate corn and microwave for an additional 1-2 minutes, depending on the size of the ear. Be careful removing the corn from the microwave - it will be very hot!
- Let the corn cool slightly, peel off the husks, then drizzle with adobo sauce. Add a little salt, pepper and an extra dash of paprika if you like.
- 3/4 cup