Add a little spice to your summer bbq with Peri-Peri Corn on the Cob. Peri-Peri topped corn, drizzled with a vegan garlic aioli and crispy onions.
Course Appetizer, Side Dish
Cuisine Mexican-Inspired, South Afrian-Inspired
Prep Time 15minutes
Cook Time 50minutes
Total Time 1hour5minutes
1head of garlic
5mL(1 tsp) olive oil
115g(½ cup) vegan mayonnaise
10mL(2 tsp) lemon juice
120mL(½ cup) peri peri hot sauce
14g(¼ cup) crispy onions
To make roasted garlic aioli:
Preheat oven to 425F
Cut top off head of garlic and wrap in tin foil. Before sealing, drizzle with olive oil. Seal tin foil and roast in oven for 35mins or until golden and aromatic. Allow to cool completely.
Once garlic has cooled, combine vegan mayo, roasted garlic, lemon juice, and liquid smoke in a small bowl - mix until evenly distributed. Set aside.
In a bowl, crush crispy onions into smaller pieces. Set aside.
Roughly chop garlic chives. Set aside.
To make peri-peri corn on the cob:
Shuck corn and wrap corn in tin foil. Cook on grill on medium heat for 10 minutes, until bright yellow. Unwrap the corn from the tin foil and place them back on the grill. Coat in peri peri sauce and cook for another 5 - 7 minutes, rotating frequently to get those charred marks and adding more sauce if you want it spicier.
Once they’re charred to your liking, remove from grill and coat with a little more peri peri if you want it spicier (again!).
Top with drizzle of roasted garlic aioli, crispy onion pieces, and garlic chives. Serve.