Grilled Corn With Spicy Maple Aioli
Minutes Prep time: 10
Minutes Total time: 40
Servings: 8
Difficulty: Intermediate
Minutes Prep time: 10
Minutes Total time: 40
Servings: 8
Difficulty: Intermediate
8 medium ears fresh sweet corn, with husks
3/4 cup unsalted raw cashews, soaked overnight (or quick-soaked in boiling water for 45 minutes)
5 cloves garlic, minced
1/4 cup water
2 tablespoons Earth Balance® Original Buttery Spread
1 teaspoon pure maple syrup
1 tablespoon lime juice
1 teaspoon hot pepper sauce
1/8 teaspoon chili powder
1/2 teaspoon nutritional yeast seasoning
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 13 mg | 1% |
Carbohydrate | 24 g | 8% |
Cholesterol | 0 | |
Total Fat | 10 g | 15% |
Iron | 1 mg | 7% |
Calories | 188 kcal | 9% |
Sodium | 52 mg | 2% |
Protein | 5 g | 11% |
Saturated Fat | 2 g | 10% |
Sugars | 5 g | 1% |
Vitamin C | 6 mg | 11% |
Preheat grill to medium and place corn in a large bowl and cover with cool water for 10-20 minutes. This will help keep the husks from burning.
When grill is hot, place ears of unhusked corn directly on the grate and cook for 8-10 minutes, flipping halfway through. Cooking the corn in the husks first allows the kernels to cook without burning.
While corn is cooking, prepare aioli sauce by placing drained cashews in the bowl of a food processor with water, Earth Balance® Original Buttery Spread, maple syrup, lime juice, salt, pepper, hot sauce, spices and nutritional yeast. Blend until smooth and creamy.
Remove husks from corn and return to grill, cooking and rotating until all sides of the corn are a deep golden brown.
Remove from grill and drizzle with aioli. Serve with additional lime wedges, red pepper flakes and fresh cilantro.
Grilled Corn With Spicy Maple Aioli