I know what you’re thinking. ‘Good grief! Somebody just buy this woman a flight to Mexico, already!’
And I would like you to know that I am totally open to all forms of bribery, corruption and gifts in any shape or form. No questions asked. (I’m kidding, Big Brother, just relax).
I’ve been to Bali more times than I care to admit but I’ve never been to Mexico. Ooh, is it just me or does that line sound like it would make the basis of a great song? Anywho… the grilled corn sold by Balinese street vendors was my absolute favourite treat (besides cocktails, of course). Freshly grilled over hot coals and smothered with satay sauce, it was pretty hard to beat.
Beautiful grilled corn memories coupled with the fact that I am alllll about Mexican food right now made me curious about trying a vegan version of Elote – the traditional Mexican street corn.
I used Macadamia nuts as the sauce base just because they’re a little less sweet than raw cashews and provide a more ‘mayonnaise flavour’. My extensive research (ahem, thank you Wiki) has led me to believe that traditional street corn often features cheese, and you can definitely add a couple of tablespoons of nutritional yeast to this sauce if you fancy a cheesy flavour.
As for me, I was just blissfully happy with a spicy, creamy, tangy, nut-mayo sauce and daydreams of Mexico…
- 4 corn cobs, husks removed
- 1 cup raw macadamia nuts
- 1/2 cup water
- 1 tbsp apple cider vinegar
- 1/2 tsp cayenne pepper
- 1/2 tsp turmeric (optional – for colour mainly)
- 1 clove garlic, crushed
- 1 lime, juiced
- Sea salt and cracked pepper
- Smokey ground paprika
- Fresh coriander leaves, chopped
- Combine sauce ingredients – nuts, water, vinegar, cayenne, turmeric, garlic, and lime – in a blender and allow to soak for an hour (or as long as possible).
- Blend sauce ingredients on high speed until smooth and creamy.
- Grill corn cobs on a hot plate or BBQ until just char-grilled (using a little oil or vegan margarine if you like).
- Remove cobs from heat and brush with sauce.
- Season with salt & pepper and sprinkle with paprika and coriander leaves.