4 ears of fresh corn
1½ TBSP vegan butter (we like Earth Balance brand)
1½ TBSP olive oil
Kosher salt and ground black pepper to taste
1 medium poblano chili
2 TBSP vegan butter for sautéing (we like Earth Balance brand)
2 tsp cumin seeds
½ medium size red onion, chopped
1 tsp dried oregano
2 tsp chipotle pepper from a can of chipotles in adobo sauce
6 radishes, trimmed and sliced into rounds
1½ TBSP fresh cilantro, chopped
½ TBSP lime juice, freshly squeezed
1 tsp lime peel
¼ tsp kosher salt
¼ tsp ground black pepper
Preheat the oven to 400F. Coat the cobs of corn with vegan butter and olive oil and generously season them with salt and pepper.
Spread on a parchment-lined baking sheet and roast until the corn is golden brown, about 35-40 minutes. Turn the corn occasionally while it is cooking. Remove corn cobs and let it cool.
Char poblano chili directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes (Alternatively, place the charred chili in a bowl, seal the top with plastic wrap and steam for 10 minutes). Meanwhile, using a small sharp knife, slice the corn off the cobs, turning the ear as you go. Set aside. Also peel, seed and coarsely chop poblano chili.
Melt vegan butter in a large nonstick skillet over medium heat. Add cumin seeds, shake the skillet and toast about 1 minute. Add onion and sauté until soft about 3-4 minutes.
Add roasted corn, oregano, chipotle chili, chopped poblano chili and chipotle seitan ground and sauté for 5 minutes. Add radishes, 1 TBSP cilantro, lime juice and lime peel and sauté for another 2 minutes until radishes are slightly softened. Season with salt and pepper.
Transfer to a bowl and sprinkle with remaining ½ TBSP cilantro. Enjoy!