If you’re already a fan of putting corn on the braai, then you’ll love this recipe for sriracha aioli. Creamy, zesty, spicy, smoky and slightly sweet, this sauce pairs perfectly with char-grilled corn.


  • 3/4 cup aw 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
  • Pinch each chili powder, smoked paprika, and ground cumin
  • optional: 1/2 tsp nutritional yeast (for a little cheesiness)


  • 6-8 large ears corn, unhusked

FOR SERVING optional

  • Lime juice
  • Chili powder
  • Fresh chopped cilantro (or parsley)


  1. 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.
  2. 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.).
  3. Begin preheating grill once cashews are almost soaked. Then add soaked, drained cashews to the blender along with fresh garlic, water, 1 Tbsp olive oil (to start), maple syrup, lime juice, salt, pepper, Sriracha, and spices. Nutritional yeast is optional.
  4. 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.
  5. 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.
  6. 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.
  7. To serve, drizzle corn with aioli, lime juice (a must!), chili powder and sprinkle on fresh herbs. Best when fresh.


Recipe and images as seen on minimalistbaker.com


Then you may want to read Whole Wheat Spinach And Artichoke Pizza and Chickpea Alfredo With Watercress And Chives

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