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Charred Corn on the Cob with Thai Chili-Lime Mayo

You will swoon for this preparation for fresh summer corn on the cob. It is reminiscent of what I think of as Mexican street food: grilled corn on the cob smeared with mayo and sprinkled with queso fresco. But veganized and with a Thai twist.

Charred Corn on the Cob with Thai Chili-Lime Mayo

This Recipe is :

Dairy FreeVegan


  • 4 cobs of corn
  • olive oil
  • sea salt
  • 2 Tbsp chili-lime mayo
  • 2 Tbsp coconut flakes
  • cilantro
  • roasted peanuts


  1. 4 cobs of corn, rubbed with olive oil, sprinkled with sea salt, and broiled for about 8 minutes on the first side and about 5 minutes on the second or until pleasantly charred (I close the oven door so that the process doesn’t take even longer); cooled
  2. Approximately 2 tablespoons Chili-Lime Mayo (or more to taste)
  3. Approximately 1 to 2 tablespoons each coconut, plain or toasted, finely chopped cilantro, and finely chopped roasted and lightly salted peanuts
  4. Optional garnish: additional mayo, cilantro sprigs, and whole peanuts
  5. Smear the mayo on the corn–or zigzag it from a squirt bottle–and sprinkle with coconut, cilantro, and peanuts.  Serve barely warm or at room temperature (so that mayo doesn’t melt).
  6. Garnish with more mayo, cilantro sprigs, and whole peanuts if desired






Betsy DiJulio, a vegan blogger, freelance writer, and food stylist, Betsy DiJulio is the author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (Vegan Heritage Press, 2011) and writes the “Green Scene” column for Hampton Roads Magazine, among other regional and national freelance gigs. A lifetime cooking enthusiast, Betsy has worked as a caterer, taught private cooking classes, and won national recipe competitions. See Betsy’s website at The Blooming Platter.



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