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Mais grillé, véganaise chimichurri et salade d'épeautre

Grilled Corn, Veganese Chimichurri and Spelt Salad

Time required: 1 hour and 30 minutes
Servings: 4 to 6 servings

Looking for some invigorating summer flavours? We have the perfect vegan recipe to start your weekend off right! Created in collaboration with our good friends Meunerie Milanaise and Maison LeGrand, these succulent, Argentine-inspired corn on the cob are a perfect match for this spelt salad that's packed with flavor and protein.

Let's BBQ!


Ingredients for the spelt :

Ingredients for the salad :

Ingredients for the corn :

  • 4 to 6 corn cobs
Ingredients for the vegan chimichurri :


1. Cook spelt according to package directions and allow to cool completely.

2. In a large bowl, combine onion, cooked beans, cilantro, arugula, sun-dried tomatoes and cherry tomatoes. Add cooled spelt and olive oil. Mix and set aside in the refrigerator.

3. In a bowl, combine the vegan mayonnaise style sauce and the chimichurri sauce. Add salt and pepper to taste. Set aside in the refrigerator until ready to serve.

4. Shuck corn and brush lightly with olive oil.

5. Preheat barbecue to high. Oil the grill.

6. Place the corn on the grill and close the lid. Grill corn for about 12 minutes, turning a few times, or until tender, golden and well marked. Place on a serving plate lined with the spelt salad.

7. Just before serving, garnish the ears with a generous drizzle of the chimichurri mayo and fresh herbs of your choice!

8. Enjoy in good company!

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