This weekend kicked off the beginning of summer and I figured it would be appropriate to celebrate with a recipe for the quintessential summer food: corn on the cob!

Not just any corn, of course, but crazy, over-the-top grilled corn on the cob drenched in a creamy vegan smoked paprika sauce and sprinkled with an herbed cashew-based parmesan cheese. It’s a super easy recipe that only uses a few different ingredients and takes just a few minutes to make, but the flavors are insane. You’ve got to try this one at your family’s next summer BBQ.



  • 6-8 ears of corn
  • 1/3 cup raw cashews
  • 2 tablespoons nutritional yeast
  • 1-2 teaspoons smoked paprika
  • 1 lime (juice)
  • 1/4 teaspoon sea salt
  • (another) 1/3 cup raw cashews
  • (another) 2 tablespoons nutritional yeast
  • 1 teaspoon fresh chives
  • 1 tablespoon fresh tarragon
  • Pinch of salt
  • Extra limes, for garnish


The Smoked Paprika Sauce

To make this amazing, smoky, creamy sauce, first soak 1/3 cup of raw cashews for at least an hour, then drain the soaking water and blend the cashews along with about 1/3 cup fresh water and everything else from the first list: nutritional yeast, smoked paprika, lime juice, and sea salt. Give this a taste and feel free to adjust any ingredients as needed. Then, allow this to chill in the refrigerator for a while, if possible.

The Herbed Cashew Parmesan Crumbles

Once again, we’re heading back to cashews for the crumbles. It might seem weird that both of these toppings are cashew based, but they are both *very* different in terms of flavor and texture. To make, add 1/3 cup of dry raw cashews into a blender along with nutritional yeast, fresh herbs of your choice (I used chives and tarragon), and a pinch of salt. Blend until The cashews have formed a powder and the herbs are incorporated. Set this aside.

The Grilled Corn

Finally, with the toppings ready, it’s time to grill. For the juiciest and most flavorful corn, follow this simple three-step process: First, peel back the husks and remove all the stringy silk from the corn. Second, replace just one layer of husk (discarding all the others) and soak in cold water for 10 minutes. Third, drain the water from the corn and grill for about 12 minutes, rotating 3-4 times until the husk is uniformly charred and the corn is fully cooked.

This grilling can be done on a BBQ with the lid closed, which is ideal. Alternatively, you can use a stovetop griddle as pictured, but the heat won’t be quite as high and it may take a few extra minutes to fully cook the corn. Either way, when it’s done, peel back the husks, drizzle with a generous amount of the smoked paprika sauce, crumble some of the cashew parmesan over top, and dig in.