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Grilled corn on the cob is one of the simple pleasure of summertime. This easy, low prep recipe is great for a summer BBQ or party. The Creamy Sriracha comes together in 5 minutes or less, and brings a flavorful twist on basic corn on the cob.


✔ 15 Minutes ✔ Weight Loss Friendly ✔ Gluten Free ✔ Oil Free ✔ Serves 4


4 fresh corn on the cob

Creamy Sriracha:

1/4 cup Cashew Sour Cream, recipe below

1 tablespoon fresh lime juice, or more to taste

1 tablespoon sriracha

For Serving:

Desired amount of Gochugaru, also known as Korean chili powder, OR crushed red pepper flakes

2 tablespoons fresh cilantro, chopped

1. Make the Creamy Sriracha by whisking all ingredients together in a small mixing bowl. Taste and add more lim for sriracha as desired.

2. Prep your grill. Husk and rinse the corn. Grill for a total of 8 to 10 minutes (each side getting 4 to 5 minutes to prevent burning). Remove from grill and top with Creamy Sriracha, Gochugaru or crushed red pepper flakes, and fresh cilantro.

NOTE: To make the Cashew Sour cream simply add to a high speed blender: 1 cup of soaked and drained raw cashews, 1/2 cup water, 3 to 4 tablespoons fresh lemon juice, and salt to taste. Blend on high for 1 to 2 minutes until smooth.

Watch the video version here:

🌱 For more delicious, weight loss friendly WFPB recipes check out my cookbooks.

🌱 Work with me 1:1, I'd love to help you change your relationship with food, and reach your weight loss and wellness goals.


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