Ears of grilled corn on the cob topped with coconut oil, finely chopped toasted coconut and lime juice. Delicious ways to dress up sweet summer corn. Food Stylist: Simon Andrews (Ryan Liebe/The New York Times)
Corn is wildly versatile; your favourite pantry ingredient of the moment will probably work slathered on corn. 

Just be sure to use butter, mayo or something thick and creamy to help the flavourings adhere. 

Corn and tahini and lemon and smoked paprika? Corn and butter and anchovy paste and parsley? 

The world is your corn cob, and that's why this recipe is one that you'll probably return to time and time again. Prepare it as a side for guests, or just treat yourself to something extra yummy.

Mielies with coconut and lime (Serves 4)

This vegan cob topping features coconut oil for richness, lime juice for a little acid and finely chopped toasted coconut chips for texture.


4 ears fresh mielies
1 lime
4 tbs coconut oil
½ cup large unsweetened toasted coconut chips, finely chopped (or 3 tbs toasted unsweetened coconut flakes)
Kosher salt


Heat your grill to medium-high. Grill mielies, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, add mielies to a large pot of salted boiling water and cook for 5 to 7 minutes.)

Meanwhile, zest the lime. Set aside the zest then cut the lime in half. Cut one half into four wedges and squeeze the remaining half into a small bowl. Stir the coconut oil and half the chopped coconut chips into the lime juice.

Slather hot mielies with coconut oil mixture and season with salt. Sprinkle with lime zest and remaining coconut chips. Serve with lime wedges for squeezing.

The New York Times