Ingredients

Chipotle Aioli

150g Vegan Mayo

1 clove garlic - crushed

1tsp chipotle paste

1 tbsp olive oil 

half lime squeezed

Whole corn on the cob x 2

Fresh Coriander

Corn Crunch

50g Dried Salted Corn Kernels

'Fajita' Spice Mix

1 tsp smoked paprika 

1/2 tsp chilli powder 

1/2 tsp ground cumin

1tsp dried oregano

1/2 tsp sea salt

1/2 tsp sugar

1/2 tsp black pepper

1/2 tsp garlic powder

1 tsp nutritional yeast

1 tsp black sesame seeds 

'Elote' Corn on the Cob: Serves 4

Cook the corn

Either fire up your bbq, with the corn husk on and get grilling or place your cobs onto a baking tray and roast on a high heat in the oven (220c fan) for 25mins until the husks have gone a toasted brown, peel back the husk to reveal the sweet, tender, corn that resides within! 
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For the chipotle aioli

Mix together vegan mayo, crushed garlic, chipotle paste, olive oil and lime juice. Set aside in the fridge until ready to serve. 

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Get hold of some dried corn kernels from your local supermarket and blitz in a food processor with the fajita spices until you're left with a crunchy, well seasoned mix - this is where you really get the party started ;)

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Now it's time to load up those cobs

Peel off the rusks and cut cobs in half (half a cob per person makes a great side) 

Load on the chipotle aioli, fajita spiced corn crunch, roughly chopped fresh coriander and a good squeeze of lime juice

Get stuck in and enjoy!