Super simple, tasty and a very interesting way to serve corn on the cob. This recipe was inspired by corn served at Menla Mountain Retreat for dinner one evening this year during the “Yogis and the Buddha” retreat. I’ve recommended brushing the “medallions” with spicy chipotle butter, but just plain, unadorned medallions can be very tasty as well.
yield: 8-12 servings | prep time: 15 minutes | cooking time: 12 minutes
- 6 ears corn, husked
- 2 tablespoons tamari
- 2 tablespoons mirin
- 2 teaspoons lime juice
- 4 tablespoons minced cilantro
- 4 tablespoons butter, oil or coconut butter
- ½ teaspoon salt (or to taste)
- Powdered dried chipotle for dusting
- Preheat the oven to 450° F.
- Cut the corn into ½-inch thick rounds and transfer to a shallow baking dish.
- Combine the tamari, mirin, lime juice, cilantro, butter and salt in a small mixing bowl. Pour this mixture over the corn then turn the rounds of corn to coat evenly with the tamari mixture. Sprinkle a light dusting of chipotle powder over the medallions. The medallions may be prepared up to 3 hours in advance to this point if covered and refrigerated.
- Place the corn in the preheated oven and cook until piping hot and lightly browned. Serve immediately.