I love grilled corn cobs and not just on the outdoor grill. Grilled corn cobs with chilli majo, perfect for any barbecue party, as an appetizer or for the main course, decide for yourself.
For the cashews, bring a litre of water to the boil. Put cashews in a bowl, pour over the hot water and leave to pull for 50 minutes, do not cover. More information about soaking cashews can be found here.
3/4 Cup Cashews
For the corn cobs, bring a large saucepan with at least 5 litres of filling volume with 2 litres of water and a pinch of sugar to the boil. Place the corn cobs in and steam for 20 minutes with the lid closed. Alternatively, place in the steam cooker and cook at 100 degrees for 30 minutes. After cooking, drain water and set aside.
6 Piece large corn cobs
Once the cashews are ready, shave, wash briefly with cold clear water and put in a blender. Add the remaining ingredients for the chilli majo and process to a creamy majo at the highest level. Set aside or place in a small bowl.
3/4 Cup Cashews, 2 Piece Garlic cloves, 60 ml Water, 30 ml Olive oil, 1 TL maple syrup, 15 ml Lime juice, Sea salt to taste, Pepper to taste, 2-3 Piece Birdeye chilies or 1 tablespoon hot chili sauce, Optional: 1 pinch each of chili powder, Optional: 1 tsp nutritional yeast
For the corn cobs, preheat a grill pan, grill or oven to 190 degree grill level. Roast for about 10 minutes in the grill pan or on the grill. Grill in the oven for 20 minutes.
Limes, Chili Sauce, fresh coriander
Sprinkle with chilli majo and fresh lime juice and enjoy fresh!