Grilled Seitan with Corn and Chipotle-Lime Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. Seitan is such a powerhouse ingredient, packed with protein to keep you satisfied, and it takes on the most incredible char on the grill. The chipotle lime glaze is where the magic happens, adding smoky heat and brightness that transforms simple grilled vegetables into something really special. Fresh corn pairs beautifully with those flavors, and the whole meal feels restaurant quality without breaking the bank. Trust me, once you nail this one, you'll be making it all summer long.
Ella x
Ingredients
- ½ kgseitan cutlets(about 4 pieces, ½ inch thick)
- 4fresh corn, husked(or 3 cups frozen corn kernels)
- 4 tablespoonsolive oil
- 3 tablespoonslime juice(fresh)
- 2chipotle peppers in adobo(minced)
- 2 tablespoonsagave nectar
- 3garlic cloves(minced)
- 1 teaspoonsmoked paprika
- ½ teaspooncumin
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ cupfresh cilantro(chopped)
- 1lime wedges(for serving)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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