Grilled corn on the cob is a must at least once every summer - if not more often!At least 5 hours ahead of time, make 1/2 a cup of vegan 'cottage cheese' by combining the following: 4 ounces silken tofu, 1 teaspoon lemon juice and a pinch of salt. Mash with a fork until the mixture resembles the consistency of cottage cheese, then cover and chill for about 5 hours.
Once the 'cottage cheese' is ready, you can make the delicious sauce for the corn. Place 1 canned chipotle chile (seeded and drained), 1 peeled garlic clove and 1/4 tsp. salt in a food processor; process until minced. Add the 'cottage cheese' and process until smooth, scraping down the sides of the food processor with a spatula if you need to. Add 2 tablespoons vegan mayonnaise (such as Spectrum Food's canola mayo) and 2 tablespoons plain soy yogurt (such as Whole Soy); process until smooth.
Transfer the sauce to a bowl; cover and chill until ready to serve.
Shuck 6 ears of fresh corn - boy does this bring back childhood memories, when shucking the corn was mine and my sister's job on the back patio! Grill the corn on a grill or a grill pan coated with cooking spray over medium-high heat if you are apartment-bound (as I am), for ten minutes, turning frequently.
Serve 1 ear of corn with 2 tablespoons of the sauce for 6 side servings of 120 calories. Serve with plenty of napkins, because the sauce is nice and messy!
Don't forget my storage trick for canned chipotle chiles! Because you only need one for this recipe, store the rest in single "servings" in an ice cube tray, and reserve in the freezer for your next use.
Cost:
silken tofu $2.39
plain soy yogurt $0.99
corn $4.98
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