Grilled corn on the cob with creamy walnut-basil sauce

Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 cobs of corn
If you haven't tried Mexican-style grilled corn, this is the summer to do it. While the grains of corn might not come out as plump and juicy as when the corn is boiled, making your corn on the cob on the BBQ caramelizes the natural sugars of the corns beautifully and makes the result oh-so-smoky, sweet, and delicious. Once you try this recipe once, it'll become your go-to summer side dish. It's easy to prepare, inexpensive, and tasty. Picking your corn well is the real first step to this dish - choose corn with a vivid green husk that is still firmly attached to the ear. The ends of the corn silk should be brown, and the stem. pale yellow. When it comes to topping, butter and salt may be the classic, and coconut oil is great if you want to try something new, but this creamy walnut-basil sauce is really something special. This recipe makes a great side for grilled tofu or vegetable skewers.

How It's Made: Corn Cobs



  1. Shuck the corn and boil it in a pot of water for about 5 minutes. 
  2. Melt the coconut oil in a double boiler or bain-marie, add the paprika, and stir to mix. 
  3. Spread the oil mixture onto the cobs of corn and grill them on the BBQ for several minutes, until they get a nice char. 
  4. Serve with walnut-basil sauce.

How It's Made: Walnut and Basil Sauce


  • 1 cup of fresh basil
  • ½ cup of
  • ¼ cup of olive oil
  • ¼ cup of nutritional yeast
  • 3 tablespoons of lemon juice
  • 1 clove of garlic, minced
  • ¼ teaspoon of
  • 2 to 4 tablespoons of water


Place all the ingredients in the bowl of your food processor and mix at high speed until the sauce is smooth and creamy. Season to taste.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.