Serves: 6 | Prep: 10 minutes | Cook: 20 minutes

One of the most popular recipes in The Green Roasting Tin is the Indonesian gado-gado: crunchy potatoes with an addictive peanut, coconut, and chili sauce. It occurred to me that the dressing, slightly adapted, would work beautifully with grilled corn on the cob —and joy, it did! This is now a summer staple.


The Green Barbecue book cover The Green Barbecue: Vegan & Vegetarian Recipes to Cook Outdoors & In Rukmini Iyer
  • 6  ears corn on the cob

  • 2½ tablespoons olive or neutral oil

  • 1 teaspoon sea salt flakes

  • 1¾ ounces (50 g) crunchy peanut butter

  • ⅓ cup (80 ml) coconut milk

  • 2 tablespoons (30 ml) lime juice

  • 1½  tablespoons soy sauce

  • One 1-inch (2½ cm) piece fresh ginger, finely chopped/grated

  • 1 fresh red chili, finely chopped

  • ⅓ ounce (10 g) fresh chives, finely chopped


In a large bowl, evenly coat the corn with the oil and sea salt flakes. 

Mix together the peanut butter, coconut milk, lime juice, soy sauce, ginger, chili, and chives.

Once your barbecue is good and hot, cook the corn for 4–5 minutes on each side, turning as each side grills, until the whole cob is evenly charred to your liking. 

Serve the grilled corn with the sauce alongside, and let people spoon the dressing on top.  

Cook indoors: Roast the corn in the oven for 45 minutes at 400°F (200°C) and serve with the dressing as above.

Excerpted from THE GREEN BARBECUE: Vegan & Vegetarian Recipes to Cook Outdoors & In by Rukmini Iyer Copyright © 2022 Used with permission of the publisher, Countryman Press. All rights reserved.

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