Grilled Corn with Sriracha Aioli

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Grilled Corn Cobs drizzled with vegan Sriracha Aioli and fresh cilantro for a summertime recipe

“Get that corn outta my face.”

Anybody? Name that movie and we’re best friends forever.

Blender with ingredients for making vegan Sriracha Aioli

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.

Baking sheet with grilled corn on the cob and sriracha aioli for a perfect summer BBQ dish

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.

Cobs of Mexican Grilled Corn with a bowl of gluten-free vegan Sriracha Aioli

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!

Summer vegetable recipe of Mexican Grilled Corn drizzled with Sriracha Aioli

Grilled Corn with Sriracha Aioli

Perfect grilled corn with a savory, spicy sriracha aioli. The perfect summer side dish or snack. 10 ingredients, vegan, and gluten-free.
Author Minimalist Baker
Baking sheet with Grilled Corn drizzled with Vegan Sriracha Aioli
5 from 17 votes
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 8 (ears corn with aioli)
Course Side, Snack
Cuisine Gluten-Free, Mexican-Inspired, Thai-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 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


  • 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.



*Grill method slightly adapted from Bobby Flay.
*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.

Nutrition (1 of 8 servings)

Serving: 1 ears with aioli Calories: 176 Carbohydrates: 22 g Protein: 4.4 g Fat: 9.8 g Saturated Fat: 1.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 37 mg Fiber: 2.5 g Sugar: 3.9 g

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  1. Connie says

    Hi! I’m curious as to why the written directions say to put the ears UNHUSKED onto the grill for 7-8 minutes before putting the “bare” ears on—yet the video completely omits this step and starts out with putting the husked ears directly onto the grill. What’s up with that?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Connie, cooking in the husk helps steam and cook through and then removing the husks helps get grill marks/flavor.

    • Charlie Walentiny says

      I feel like you’re the 3rd person to ask this and the support answers have been really unclear.

      The recipe says “unhusked” when I think they mean “unshucked” to start, so that you then have a husk to remove. Husking can refer to either removing or encasing as a verb, which is why I think people are so confused.

      By cooking them in the husk (while they are still “husked” (adjective, the state of having the husk on) but also have not BEEN “husked” (the verb of removing the husk) they steam through for a more even cook without burning, since grilling is so high heat. You then remove the husk (shucking in some areas) mid cook to then get them to grill through and tenderize.

  2. Erin says

    What’s funny is this the second of two recipes tried of yours today LOL. The first was the PB&J smoothie and this for dinner and OMG! The aioli is super delicious and should not just be limited to corn.
    Followed the recipe less the yeast (didn’t have any), and blended in my nutribullet. The consistency and flavor was perfect at first try. And I not only drizzled over grilled corn also topped with cilantro, lime and crumbled queso fresco, but roasted broccoli. I have alot leftover so I can see dipping carrots, chips, etc. So quick and easy and exceptionally yummy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yumm – love the versatility! Thanks so much for another great review, Erin! So glad you enjoyed both recipes!

  3. Hana says

    This was lovely and paired well with the corn, as well as tacos. We found ourselves dipping chips in the stuff too. We used plain, unsalted cashews and just soaked them for about an hour before adding to the blender. We did have to add a little more water to get it to that creamy consistency. It was so tasty and really upped the flavor and presentation of the corn!

  4. Jeanne Harrison says

    Wow! The sauce on the corn was a game changer! Will definitely plan on this more often and put the sauce on other veggies.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jeanne. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  5. Carla Freeman says

    I LOVE THIS RECIPE!!!!!!! Especially the Aioli sauce is to die for!!!! I also put it on my veggie burger and chips. lol Everyone loved it!!! Thank you for the recipe.

  6. Omaya Saad says

    “Nacho Libre” of course! ;) Favorite family line and favorite family movie, must watch at every family get together. Hi, I’m Omaya, mother of 4 daughters ages 15-30. I am of Lebanese decent, and eggplant and chickpeas are my favorite foods. I just switched to plant based diet 10 days ago and your recipes are a sight for sore eyes; very inspiring and suit my palate just fine.
    I will try this recipe with another nut alternative since my 15 year old is allergic to cashews, and will comment on it afterwards. thanks for the inspiration. I’ll follow you on IG. Have a great day!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Linda. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  7. Kat says

    I made this again and absolutely love it. The fresh lime at the end coupled with the aioli and cilantro is the bomb!

  8. Michelle says

    If you don’t have access to a grill… live in NYC apartment, is it possible to do this in the oven?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes! I would recommend baking them at 450 degrees for 20-25 minutes! Let us know how it goes :D

  9. Carol says

    Do you de-silk it first? And isn’t it pretty hot when you pull back the husks? Thanks. Going to try it this weekend

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We start with it unhusked! 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.

  10. Angelina Shah says

    I’ve lost count on the amount of times I’ve made this amazing recipe. I get so many compliments everytime I serve this. While I prefer the cashews and love the recipe exactly the way it’s posted, I’ve made it with mayo multiple times for non vegan mayo lovers and they could not get enough. My niece decided to top her fries with this aioli and is thinking trying it sweet potato chips next time. Thank you for this amazing recipe!

  11. Becky says

    I made this for the first time yesterday and it was *amazing.* I also made your potato salad at the same time so I made a larger batch of soaked cashews then divided them for seasoning. I only have an immersion blender so my sauces were a bit grainier than what you’d get with something like a Vitamix, but I was still quite happy. I’ve always found corn on the cob to be a bit boring by itself and I want a bit more than vegan butter + salt and pepper, but the aioli was perfect! I used some of the extra on my veggie burger and even got some non-veg family members to admit that it was good!

  12. Sara says

    Hey!! Wow this is amazing sauce!! I’m just wondering what else do you think I could use it for. It made quite a bit of sauce!

    Thanks :)

  13. Grace says

    You should know Sriracha is not vegan. Check the ingredient list to make sure there aren’t any fish products.

  14. Megan says

    Made this tonight and loved it!! I don’t know if my garlic gloves were super huge or something but I only put 3 in and it was wayyyy too strong! I made more cashew cream and tempered it down with that- next time I may roast the garlic first so it doesn’t have that strong, raw garlic bite or I recommended cutting back!

  15. Stacey says

    Easy sauce to make (I didn’t even need to soak the cashews since I have a Vitamix) and I liked it so much I thought, I bet this would be good on my veggie burger too. It was :) Plus my husband ate the corn with the sauce, lime juice, cilantro and chili powder after he tastes mine, which says a lot more than me eating it haha!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can sub mayonnaise and reduce the sugar and omit the water/almond milk. You can actually search sriracha aioli to find a traditional ailio as an example.

  16. Janet says

    Crazy good aioli!!!!!!!!!
    Made it as directed, but could see lots of room for variations.
    Entrée was fish tacos. Guests were looking for more food choices as an excuse to have more aioli!

  17. Krysten (@themomnoms) says

    Nacho Libre! Can we be best friends now?
    But seriously, this recipe reminds me of home.
    You find a lot of elote in the part of Texas that I’m from, ah, now I miss it a lot! :(
    I am going to have to make this for my partner and son, they would get to experience a real tradition. :P
    Great post!
    -Krysten (

  18. Stacey says

    Easy sauce to make (I didn’t even need to soak the cashews since I have a Vitamix) and I liked it so much I thought, I bet this would be good on my veggie burger too. It was :) Plus my husband ate the corn with the sauce, lime juice, cilantro and chili powder after he tastes mine, which says a lot more than me eating it haha!

  19. Lola says

    La receta me ha gustado mucho.
    El allioli es típico de Valencia (España) y es una palabra Valenciana.
    All significa ajo (garlic)
    i significa y (and)
    Oli significa aceite (oil)
    Me encantan tus recetas, son geniales! Enhorabuena!
    Besos desde Valencia.

  20. Shell Bell says

    Made this last night and it was delicious! I made the sauce using a bit of tahini instead of cashews as we’re all cashewed out at the moment and it was soo good!
    Soaking the corn in water and grilling at first with the husks on is such an awesome technique, it cooked perfectly.

    Also, who’d have thought grilled corn would be something I would make? You inspire me so much Dana <3

  21. Odessa says

    Uh, yum, this looks amazing! Adding corn to my grocery list now! I’ve never grilled it before, and that sauce looks to die for ? thanks for sharing!

  22. Cassie says

    I don’t particularly like corn, but this Sriracha aioli sounds amazing! I would love to make it for my next barbecue party!!

  23. Mia says

    This looks delicious! I think Veggie Grill just came out with a similar dish, which I absolutely loved. Can’t wait to try to make it myself! Thanks Dana!

  24. Tori Shafer says

    Hahaha yes I love Nacho Libre! I love corn like this and I can’t wait to try your recipe! It looks super yummy!

  25. Lisa Valinsky says

    This looks amazing! Can’t wait until corn season to try it out. And aioli made with cashews? Get outta here! :)

  26. Masha | Cardio with Carrots says

    I totally dig this vegan aioli! I have been obsessed with corn lately but I have been a lazy and using canned. I gotta start grilling to get that authenticity in the flavor.

  27. Leah @ Grain Changer says

    There is NOTHING like corn in the summer, especially when it’s grilled! We’ve been making corn on the cob by what feels like the field full, and I can’t wait to mix it up with some of this delicious aoili. Thanks, Dana!

  28. Cait @ SUGAR & SAVAGE says

    Yum! I grill tons of food on the grill every week but have yet to try corn…something about it seems so intimidating? Hoping to give this a go tonight & will check back in with results if there are any other hesitant corn grillers out there!

  29. Sarah says

    Nacho Libre! We should be friends — nobody I know thinks it’s a funny movie, but I love it!!

    The recipe looks delicious and approachable, too :)

  30. Janine says

    Haha. Need to laught. Nacho Libre. You are too sweet. I love the idea of the vegan cashew Version. I’m still reducing my cheese and dairy products.

  31. Caroline says

    Grilled corn is THE BEST THING. I like making a spicy Greek yogurt sauce but I will give this one a shot!