Grilled corn with spicy vegan mayo

Grilled corn with spicy vegan mayo

It's hard not to think about a BBQ when looking out to summer!
Enough hearty vegetarian dishes can make celebrating a little more enjoyable for those who may not prefer steak or a hamburger. This dish fills the grills with a seasonal favorite - smoky, sweet and festive. And try this homemade mayo OR if you're pressed for time, try a store-bought version - we love Vegenaise. 


Grill it up: Corn with spicy vegan mayo, cilantro and lime.

For Homemade Spicy Mayo (also great for fries!!)

  • 1 cup cashews (soaked for at least 2-4 hours)
  • 1 ½ tsp sambal oelek (chili paste)
  • Juice of 1 lime & zest of ½ lime + more lime wedges to serve
  • ¼ tsp ground cumin
  • 2 tablespoons of Sea Salt Garlic PowerBlend
  • ¼ cup + 2 tbsp water
  • A handful fresh cilantro, chopped
  • 12 corn ears
  1. Start by soaking the cashews in fresh water for at least 2-4 hours. Drain and rinse well.
  2. Place cashews in your blender. Add Sea Salt Garlic PowerBlend, sambal oelek, lime juice and zest, sea salt and cumin. Blend.
  3. With the blender still running, add water, starting with ¼ cup. Then add one tablespoon at a time until you’ve achieved the desired consistency.
Grill the corn :
  1. Peel the corn. Place the ears on a medium-hot grill. Roast them turning occasionally, until toasted, about 12-15 minutes. (If you don't have a BBQ, you can grill the corn in the oven using the "broil" setting. Keep an eye on them to make sure they don't burn).
To serve :
  1. Place corn on a plate and drizzle with a generous portion of the spicy mayo. Sprinkle with chopped cilantro and serve with lime wedges.

We had a hard time writing this blog because it made us all very, very hungry.