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Grilled Corn and Piquant Sauce

Grilling Vegan Style by John Schlimm

  • Grill up the corn, whip up the sauce, and serve it alongside grilled jalapeño poppers. Amy Beadle Roth

Serves 4

2 tablespoons corn oil
3/4 teaspoon chili powder
1/4 teaspoon salt
4 ears corn, husked

Piquant sauce
1/4 cup vegan mayonnaise (e.g., Vegenaise)
3 tablespoons chopped fresh cilantro
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 clove garlic, peeled and pressed or finely chopped
4 tablespoons freshly squeezed lime juice, from about 1/2 lime

Heat the grill to medium-high.

In a small bowl, whisk together the corn oil, chili powder, and salt. Rub the corn all over with the mixture. Wrap the corn in aluminum foil and grill it, turning often with tongs, for about 25 minutes.

Remove the foil and finish grilling right on the grates, about 5 minutes. Or peel back the husks, remove the silk, season the corn, then pull the husks back over the kernels before grilling for a nice smoky flavor.

Meanwhile, make the sauce. In a medium-size bowl, combine all the sauce ingredients.

Slather the grilled corn with the mayonnaise mixture and serve at once.

Recipe and photo from Grilling Vegan Style by John Schlimm.


All figures are per serving (assumes 4 servings).

Calories: 237
Fat: 16 g 
Carbs: 18 g
Fiber: 2 g
Protein: 3 g
Sodium: 247 mg

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