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Grilled corn on the cob with sriracha aioli

Review

0 ()

Preparation

30 min

Difficulty

Easy
Play
Grill
30 min
Recipe
Vegetable
Summer
Vegans
Easy
Slide dishes

Description

Anytime is good for corn cobs but if we are talking about grilling, things can only get better. This plate, a real nightmare for people with braces, has a different touch thanks to sriracha aioli created by the best brains in our Teka kitchen. Grilled corn cobs is the sweet and salty plate that everybody will love, even the meat-for-every-meal people.

Ingredients

Servings for 4

For the sriracha vegan aioli:
Raw cashews
70 g
Cloves of garlic
3
Olive oil
50 ml
Teaspoon of agave syrup
2
Lime
1/2
Teaspoons of sriracha
2
Teaspoon of chilli flakes
1/2
A pinch of ground cumin
Salt
Pepper
For the corn on the cob and serving:
Cooked corncobs
4
Extra virgin olive oil
Smoked paprika
Fresh coriander

Preparation

1

For the aioli, cook the cashews together with the cloves of garlic on the side burner for 15 minutes.

2

Drain them, put them in a mortar and mash until you have a paste. Add the rest of the ingredients, mix until well-combined, and set aside.

3

Cook the corncobs on the barbecue over high heat, brushed with oil to prevent sticking, until golden brown.

4

Serve with some more olive oil, sprinkled with paprika all over, and garnish with fresh coriander.

Chef's tip

Use the vegan sriracha aioli as a side dish,

Complements

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