“Get that corn outta my face.”
Anybody? Name that movie and we’re best friends forever.
It’s grilling season (at least in our corner of the world) and I’m wasting no time hopping on the corn bandwagon.
John has gotten quite skilled at grilling corn, but he was busy the day I was attempting this recipe so I was alone “womaning” the grill. I like that. It has a ring to it.
This 10-ingredient recipe is for those of you wanting something a little special this grilling season. Grilled corn is great and all, but what about with lime juice, sriracha aioli, and fresh herbs!? It’s kind of like a plant-based version of elotes (a popular corn-on-a-stick snack sold by street vendors in Mexico).
That’s what I thought. Follow me. I’ll show you how.
I share my best corn grilling tips in the instructions, so be sure to study up for fool-proof grilled corn!
As for the aioli, it’s a simple blend of soaked cashews, garlic, spices, lime juice, and sriracha*. Mmmm. Think creamy, zesty, spicy, smoky, slightly sweet, and seriously delicious. It pairs perfectly against smoky-sweet corn.
*Note: sriracha is a spicy condiment originating in Thailand. You can read more about its origin story here.
I hope you all love this easy grilled corn! It’s:
Spicy from the aioli
& So easy
This is the perfect snack or side dish to all your BBQ season favorites, like veggie burgers, portobello steaks, and tomato + cantaloupe salad. Dream big and eat all the corn.
If you try this recipe, let us know! Share about your experience in the comments, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We love seeing what you come up with. Cheers and happy grilling, friends!
Grilled Corn with Sriracha Aioli
- 3/4 cup raw cashews
- 5 cloves garlic (minced/smashed)
- 1/4 cup water
- 1-2 Tbsp olive oil
- 1 tsp maple syrup
- 1 Tbsp lime juice
- Sea salt + black pepper (to taste)
- 1 tsp sriracha (or other hot sauce // plus more to taste)
- 1 pinch each chili powder, smoked paprika, and ground cumin
- 1/2 tsp nutritional yeast (optional)
- 8 large ears corn (unhusked)
FOR SERVING optional
- Lime juice
- Chili powder
- Fresh chopped cilantro (or parsley)
- Place cashews in a bowl and cover with boiling hot water. Let set, uncovered, for 45 minutes – 1 hour (or until very soft). Then drain thoroughly and set aside.
- In the meantime, prep corn by putting in a large bowl and covering with cool water for about 10 minutes to prevent it from burning too much on the grill. Then place on a baking sheet and set aside. Prep any other toppings at this time (cilantro, limes, chili powder, etc.).
- Begin preheating grill once cashews are almost soaked. Then add soaked, drained cashews to the blender along with fresh garlic, water, olive oil (start with lesser end of range), maple syrup, lime juice, salt, pepper, sriracha, and spices. Nutritional yeast is optional.
- Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed, adding more water if too thick, salt for flavor balance, sriracha for heat, cumin for smokiness, garlic for zing, maple syrup for sweetness, or lime juice for acidity. Transfer to a serving dish and set aside.
- To grill corn, place (unhusked) directly on the hot grill for about 7-8 minutes and close the lid. Rotate/flip at the halfway point to ensure even cooking. This begins gently cooking the corn before laying it directly on the grill.
- Once the husk is browned, pull back the husk (optional to remove completely) and place back on the grill. Close the lid but watch closely, rotating until all sides of the corn are deep golden brown.
- To serve, drizzle corn with aioli, lime juice (a must!), chili powder and sprinkle on fresh herbs. Best when fresh.
*Aioli adapted from my Herbed Portobello Burgers with Garlic Aioli (in our 31 Meals eCookbook).
*Nutrition information is a rough estimate for 1 ear of corn with 2 Tbsp aioli.
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