Ever-popular grilled corn, classic pie dress up main dish

Grilling gives summertime a special meaning for many people – especially when it comes to food. Those savory whiffs of barbecuing might call to mind burgers and drumsticks, but don’t forget the sweet smell of seared, steamed or skewered garden-fresh vegetables to make those colorful, flavorful side dishes, too.

This summer consider adding grilled corn on the cob with the help of Violife 100% Vegan Cheese. By adding a vegan cheese to these recipes, you can spice them up or make them sweet and colorful. They’re sure to go hand-in-hand with your summer menus and satisfy even the pickiest of eaters.

After the main dish and corn come off the grill, treat your guests to this luscious Coconut Key Lime Cream Pie that has a smooth texture with toasted shredded coconut on top. It’s sweet, but not too sweet, and will leave your taste buds wanting more as soon as you take your first bite.

The corn on the cob in this creamy Grilled Corn with Garlic and Herbs recipe can be grilled alongside your main protein and is an easy way to add healthy veggies without the dairy.

The Coconut Key Lime Pie, fresh out of the refrigerator, is ideal for everyone to share on those days when it’s just too warm outside to not have a chilled snack.

Also topped with lime zest and maraschino cherries, visually this pie is a winner with fun pops of color that will leave your mouth watering.

Grilled Corn with Garlic and Herbs

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6

Ingredients:

• 1 pack Violife Just Like Cream Cheese Original
• 1 garlic clove, crushed
• 1 tablespoon parsley, chopped
• 1 tablespoon oregano, chopped
• salt, to taste
• freshly ground pepper, to taste
• 6 corn cobs
• pink pepper, to taste
• lime

Directions:

Preheat oven to 350 F or heat grill to medium. Mix cream cheese substitute, chopped garlic, parsley and oregano. Season with salt and pepper, to taste, and place on baking sheet. Twist sides and refrigerate 1 hour. Grill corn or bake 30-35 minutes, or until tender. Remove cream cheese mixture from baking sheet and cut into slices. Place on top of each corn cob. Sprinkle with pink pepper, to taste, and serve with lime.

Coconut Key Lime Cream Pie

Servings: 6-8

Ingredients:

• 1 package (11 ounces) vanilla wafers
• 1/3 cup butter, melted
• 2 cups heavy whipping cream
• 1/4 cup confectioners’ sugar
• 1/2 cup Key lime juice, divided
• 1 package (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon coconut extract
• 1 cup shredded coconut
• 1/4 cup toasted shredded coconut
• lime zest
• maraschino cherries

Directions:

To make this cool, creamy creation, add vanilla wafers to a blender to make crumbs. Add melted butter and blend. Add crumb mixture to the bottom of a pie pan and press against the sides. Refrigerate to make crust.

In another large bowl, beat cream cheese, condensed milk and coconut extract. In a different large bowl, beat whipping cream until it starts to thicken. Add powdered sugar and lime juice. Reserve 1 cup of the whipped topping. Add lime juice, coconut flakes and the reserved whipped topping to the cream cheese mixture then stir to combine.

Add cream cheese mixture to the pie crust and smooth it out. Top with whipped topping then garnish with toasted coconut, lime zest and maraschino cherries.

It’s the perfect pie to enjoy whether you’re outside enjoying some sunshine or inside, taking a break from the summer fun. After being chilled, all of the flavors combine to leave you with a delicious, one of a kind treat.

In blender, pulse vanilla wafers into crumbs. Add melted butter and pulse until combined. Press crumbs into bottom and up sides of greased 9 1/2-inch deep-dish pie plate. Refrigerate 30 minutes. In large bowl, beat whipping cream until it thickens. Add confectioners’ sugar and 1 tablespoon lime juice; beat until stiff peaks form. Remove 1 cup; set aside.

In separate large bowl, beat cream cheese until smooth. Add sweetened condensed milk and coconut extract; beat until blended. Add remaining lime juice and shredded coconut; stir until combined. Add reserved whipped cream. Stir until combined. Pour into crust. Refrigerate 4 hours.

Before serving, garnish with toasted coconut, lime zest and maraschino cherries.