In a small bowl, combine ½ cup of softened vegan butter with ¼ cup of finely chopped cilantro and 2 minced garlic cloves. Mix well until fully incorporated.

In another bowl, whisk together 2 teaspoons of smoked paprika, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of salt, ¼ teaspoon of black pepper, and 1 teaspoon each of dried basil and thyme. Set aside.

Coat the corn halves in a drizzle of oil and sprinkle with blackening seasoning, ensuring evenly covered.

Heat a cast iron skillet over medium heat for about 5 minutes. Add a tablespoon of oil and place the seasoned corn halves in it. Sear for 8-10 minutes until a dark crust forms.

Remove the skillet from heat and add a dollop of cilantro garlic compound butter on top of each corn half, allowing it to melt.

Plate the corn and optionally garnish with lime wedges. Serve warm.