Grilled Seitan with Corn and Chipotle-Lime Glaze

Instructions

1. 1

   Prepare the glaze by whisking together 2 tablespoons olive oil, lime juice, minced chipotle peppers, agave nectar, minced garlic, smoked paprika, cumin, salt, and pepper in a small bowl until smooth.

   Tip: Make the glaze ahead of time to allow flavors to meld together.

2. 2

   Pat the seitan cutlets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil. Season with salt and pepper to taste.

   Tip: Dry seitan helps it get better grill marks and prevents sticking.

3. 3

   Preheat your grill to medium-high heat (about 400°F). If using fresh corn, brush with remaining 1 tablespoon olive oil and season with a pinch of salt.

   Tip: Brush the grill grates with oil to prevent sticking.

4. 4

   Place seitan cutlets on the grill and cook for 5-6 minutes per side, until golden brown grill marks appear. Transfer to a plate and tent with foil.

   Tip: Don't move the seitan too much—let it sit undisturbed to develop charred edges.

5. 5

   Grill the corn cobs for 8-10 minutes, turning occasionally until charred on all sides. If using frozen kernels, place them in a grill basket and stir frequently for 6-7 minutes.

   Tip: Charring the corn adds a wonderful smoky sweetness to the dish.

6. 6

   Cut the corn kernels off the cobs and place in a serving bowl. Toss with half of the chipotle-lime glaze and fresh cilantro.

   Tip: Use a sharp knife held at an angle to easily slice kernels from the cob.

7. 7

   Arrange grilled seitan cutlets on serving plates alongside the glazed corn. Drizzle remaining glaze over the seitan and garnish with extra cilantro.

   Tip: Serve immediately while the seitan is still warm for the best texture.

8. 8

   Finish each plate with a lime wedge on the side for additional brightness and acidity.

   Tip: Let guests squeeze fresh lime over their portions to taste.