Roasted sweet corn juice
Note: today’s post kicks off Eat Well. Party Hard.'s participation in Vegan MoFo 2013! The theme over here is All No-Bake, All the Time (because, uh, I have no oven in China). Check out this massive participant list to meet other cool people + nab some amazing recipes. Now, to the juice:
To begin, I finally bought a blender. And holy crap, guys, I feel like myself again.
After sweating my way home from the grocery store this afternoon, I immediately opened that baby up, hoped that the all-Mandarin directions weren’t too important and threw in some leftover produce from the fridge. Crossed my fingers, squinted my eyes, aaaaaaand…SUCCESS.
There were real actual fist pumps, a real actual whoop of joy and a real actual solo dance session through this tiny apartment. Needless to say, I’ll be on a smoothie kick for about, oh, the next bazillion weeks.
The addition of this new little blender to my (very) humble kitchen totally threw today’s original roasted corn salad plans out the window. Salad? Too easy, and close enough to watermelon & corn salsa, anyway (though Beth, if you’re reading this, your recipes still rock my world!) Today, something obviously had to be blended.
But I’d already bought all this corn, so…why not just blend that, right?
Now, if you think I’m crazy (well, you’re probably right, BUT) don’t stop reading yet. Just remember all the other crazies that have come before me, okay?
Like the gal/guy who first combined maple syrup and bacon—whoever they are, they must be sittin’ pretty by now.
Or the inventor of the cronut (which I still do not understand or care about).
Guys, corn is totally the next cronut. I’m sure of it.
Look, you can even put it in a mason jar. See?
And if you really wanna take things to the next level (which I do, and very likely will in the near future), you can even get boozy with it. Awww yeeeeeah.
Cronuts, mason jars and pretty booze. Hey, Pinterest, are you listening? Because I’m speakin’ your language hardcoooore right now.
Seriously, though. Blend this up for yourself. If you have a lime, squeeze that into it—I’d imagine the citrus would balance out the sweetness nicely, but limes are actually pretty rare in China. It’ll make you go “Hey, what’s this stuff all about? This is actually pretty good.”
And then maybe treat yourself to a maple bacon (or facon) cronut.
Roasted sweet corn juice
Yields 1 mason jar
1 ear of sweet corn, husk still on
1 c water (for a richer drink, try soy or almond milk—I can’t vouch for this method yet)
1 1/2 tsp agave
Dash of paprika (if you like a kick)
Tiny pinch of salt
Place corn, husk still on, over the flame of a gas stovetop (if you’re in a tiny apartment) or, preferably, over an outdoor grill if you have more room to spread out. Turn until evenly charred, then discard the husk and strings. Return corn to flame for another 2-3 minutes, rolling to color evenly. Set aside to cool.
Once corn cob is cool enough to handle, peel and discard the husk and strings. Slice corn kernels off the cob (this works best over a deep bowl—kernels like to jump off of cutting boards and counter tops) and add to blender with water and agave. Blend until completely smooth, then add paprika and salt to taste. Serve immediately over ice, or transfer to the fridge for 20 minutes or so to chill.
Note: this recipe was submitted to this week’s Healthy Vegan Friday.