Posted by Janet Harriett on Jul.02, 2010

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Although it’s Independence Day weekend, you don’t need a holiday to have an excuse for a backyard barbecue in the summer. For a fun and healthy twist on the traditional cookout, throw a corn roast instead of the usual meat-filled barbecue.

While the meat takes center stage at most backyard barbecues, at a corn roast, the corn is the star, and the main dish. Corn may get vilified for its omnipresence in processed food, but in its unprocessed state, it’s actually a whole grain, and roasted on coals, quite tasty. With only a few minor tweaks, it’s easy to throw a corn roast that is totally vegan, without meat-loving friends and neighbors even noticing the absence of animal foods.

To roast corn on the grill, peel back the husks, leaving them attached at the base, and remove the silks. Typical recipes for roasted corn call for butter mixed with herbs. Margarine would be a vegan substitute; however, Green Diva Mom doesn’t encourage use of margarines, with or without transfats. A natural oil is much healthier.

Rub the ears with herbed olive oil or flaxseed oil, then replace the husks and secure with foil. The husks and foil will be removed, so what you eat never comes in contact with the foil. Grill ears for about 15 minutes, turning periodically so that all sides are exposed to the coals.

Serve the roasted corn with vegan baked beans and vinegar-dressed cole slaw on the side, and fresh watermelon wedges for dessert.

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Posted under Cooking Healthy, Food, Nutrition & Recipes.