Mother Earth Living

Lime & Cilantro Corn Recipe


Serves 4.

Prep time: 15 mins.

 Cook time: 10 mins.


  • zest and juice of 1 lime
  • 2 small bunches of fresh cilantro, leaves finely chopped
  • 2 teaspoons olive oil, plus extra for frying (optional)
  • 5 scallions, finely sliced         
  • 2 cloves of garlic, minced
  • 1/2 teaspoon fine salt
  • 4 fresh ears of corn, shucked and silks removed
  • freshly ground black pepper


Chantal loves cooking this on the barbecue with her kids in the summer.

  1. Mix together the lime zest, cilantro, oil, scallions, garlic, salt, and some pepper in a large shallow dish. Add the corn and massage the mixture into each cob. Remove from the marinade, reserving the marinade in the dish.
  2. Barbecue the corn on a grill rack over white-hot coals, turning regularly, for 5–10 minutes, until cooked on all sides. Alternatively, heat a splash of oil in a large skillet over high heat, add the cobs, and cook for 8–10 minutes, turning often until cooked all over.
  3. Add the lime juice to the reserved marinade, then add the cooked corn and spoon it over. Serve immediately.

More from LEON Fast Vegan:

Cover courtesy of Octopus Books

Excerpted with permission from LEON Fast Vegan by Rebecca Seal, Chantal Symons, & John Vincent. Published by Octopus Books.

  • Published on May 8, 2019
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