Corn On The Cob With Spicy Aioli
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
47
Sourness
35
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Grapeseed Oil1 cup
Butter (melted)2 cloves
Garlic (minced)1 cup
Grated Parmesan1
Salt2 tsps
Ground Mustard (stone-)2 tbsps
Lemon Juice (fresh)2 tbsps
Spice (blackening)Directions:
1
Soak the corn after shucking in cold water for 1 hour
2
Bring a large pot of water to a boil over medium heat
3
Add the corn on the cob and cook for about 10 minutes
4
Remove from the water and allow to drain and cool
5
In a large bowl mix together the oil, melted butter, garlic, rosemary, Parmesan, sage and salt and pepper, to taste
6
Toss the cooked corn into the oil mixture and coat evenly
7
Refrigerate for about 20 minutes
8
Preheat the outdoor grill to medium
9
About 10 minutes from dinner time, put the marinated corn on the heated grill and cook, while turning, for about 10 minutes
10
Transfer to a serving platter and serve with the Spicy Aioli
11
In a blender add all ingredients except the oil, salt and pepper and hot sauce
12
Blend for about 2 minutes
13
With the blender running, slowly begin to add the grapeseed oil, stopping occasionally to scrape the sides of the blender and to check the thickness of the aioli
14
Continue to blend until all of the oil is incorporated
15
If the aioli becomes too thick, add a little water to thin
16
Adjust the seasoning with salt, pepper and hot sauce, to taste, if using