With this easy vegan take on grilled corn, you can taste the flavors of Mexico. The smoky sweetness of the corn goes well with the sour and spicy sriracha aioli. It's a hit with everyone and great for summer barbecues or whenever you want to try something new and tasty.
Ingredients: 4 ears of corn, husked. 1/4 cup vegan mayonnaise. 1 tablespoon sriracha sauce. 1 tablespoon lime juice. 1/4 teaspoon garlic powder. Salt and pepper to taste. Fresh cilantro, chopped for garnish.
Instructions: Warm the grill up to a medium-high level. Vegan mayonnaise, sriracha sauce, lime juice, garlic powder, salt, and pepper should all be mixed together in a small bowl. To make the sriracha aioli, stir everything together until it's well blended. Put corn on the grill and cook, turning it over once in a while, for 10 to 12 minutes, or until the kernels are charred and soft. Take the corn off the grill and cover it with a lot of sriracha aioli. Add chopped cilantro on top, and serve right away.
Prep Time: 10 minutes
Cook Time: 12 minutes
Alkmaar Andaman Pearl
