Grilled Corn On The Cob With Smokey Chili Lime Mayo (Vegan)

• FOR THE CHILI LIME MAYONNAISE:
• 1/2 cups Veganaise (vegan Mayonnaise)
• 1 whole Lime, Zested
• 1/2 whole Lime, Juiced
• 1 teaspoon Hot Sauce
• 1/2 teaspoons Kosher Salt
• 1 pinch Fresh Ground Pepper
• 1/2 teaspoons Chili Powder
• 1/4 teaspoons Smoked Paprika
• FOR THE CORN:
• 8 ears Fresh Corn On The Cob
• 1/4 cups Chopped Fresh Cilantro

1. For the smokey chili lime mayo:
2. Mix together everything but the cilantro and fresh corn on the cob in a medium bowl. Cover with plastic wrap and store in refrigerator until ready to use.
3. For the corn:
4. Remove husks and silk from fresh corn on the cob. No oil and salt needed.
5. Preheat your grill to medium-high heat. Then just place corn on hot grill and turn each a quarter turn every few minutes until there are nice grill marks all the way around each ear of corn. Remove corn from grill and place on a platter.
6. Add a chopstick (or corn holder) into the stem end (optional) and brush all sides with the Smokey Chili Lime Mayo. Lay all the corn in a row on the platter piling it as high as needed. Top with cilantro leaves. It really is a showstopper.
7. Tip: If you like that rustic but fancy look, leave some of the bottom husks attached, pull them back and twist them together and use as a handle. This looks beautiful but the downsides are it does take up more room on the grill and the twisted husks could catch on fire.
8. If you really want a handle and a mess free way to serve corn on the cob for a crowd, just use chop sticks you've collected from you Chinese takeout orders over the winter. They make a perfect handle for your guests.

veganaise, hot sauce, kosher salt, fresh ground pepper, chili powder, ubc, corn, cob, ubc

Taken from tastykitchen.com/recipes/sidedishes/grilled-corn-on-the-cob-with-smokey-chili-lime-mayo-vegan/ (may not work)