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GRILLED CORN ON THE COB WITH SRIRACHA VEGAN AIOLI & SUMAC

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The creaminess of this vegan aioli combined with the tang of the sumac is perfect for corn on the cob. To add some extra spice, add more sriracha to the aioli.

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SERVES 8

8 corn on the cob, husks removed

3 tsp sumac

FOR THE VEGAN AIOLI

3 Tbsp liquid drained from a can of chickpeas (aquafaba)

1 Tbsp apple cider vinegar

Salt

2 Tbsp sriracha sauce

½ cup vegetable oil

4 tsp olive oil

1 Tbsp lemon juice

1 clove garlic, finely chopped

  1.  To make the aioli, add the aquafaba, vinegar, salt and sriracha to a blender and mix until the ingredients combine. With the motor running, slowly add the two oils to the blender. Lastly add lemon juice and garlic and mix until all the ingredients have combined thoroughly.

  2.  Shuck and clean the corn.

  3.  Braai the corn over medium-hot coals, turning occasionally, until they are fully cooked and lightly charred.

  4.  Just before removing them from the braai grid, brush them all over with the sriracha aioli and sprinkle with the sumac.

  5.  Give them a couple of turns over the coals before removing and serving them