Cookout Classics: Grilled Corn with Spicy Aioli

In the Summertime, I love grilling fruits and vegetables. There’s just something so satisfying about grilled pineapple and watermelon skewers with some feta added in for good measure- or some grilled onions and peppers to throw on top of a freshly prepared and juicy cheeseburger. Here in New England- grilling outdoors is an activity that’s typically limited to the warmer months- so I try to do it as much as possible before the temperatures drop and the snow starts falling again.

Of course, one of the most common cookout side dishes (and also one of my favorites) is corn on the cob, and I know it’s usually prepared with some melted butter, salt and pepper and that’s about it- but I wanted to share a super simple recipe that involves not only grilling the corn so it’s nice and crunchy- but whipping up a quick and easy sauce to drizzle on top of it to give it an awesome kick of spicy flavor.

Sriracha enthusiasts know exactly what I’m talking about.

WHAT YOU’LL NEED:

6 SERVINGS

SPICY AIOLI

  • ¾ cup mayonnaise
  • 1 garlic clove, very finely minced
  • ½ teaspoon smoked paprika
  • 1½ tablespoons Sriracha

GRILLED CORN

  • 4 tablespoons butter, at room temperature
  • 2 tablespoons lime zest
  • ¼ teaspoon coriander
  • ½ teaspoon garlic powder
  • 6 ears of corn, husks pulled back or removed
  • Salt and freshly ground black pepper

WHAT YOU’LL DO:

1. Preheat your grill (make sure you get it nice and hot!)

2. MAKE THE SPICY AIOLI: In a small bowl, whisk the mayonnaise with the garlic, paprika and Sriracha to combine. Set aside.

3. MAKE THE GRILLED CORN: In a small bowl, mix the butter with the lime zest, coriander and garlic powder to combine. Brush each ear of corn with about 2 teaspoons of the butter mixture.

4. Once the grill is hot, grill the buttered corn until it is well charred on all sides, 6 to 8 minutes. Season the corn with salt and pepper.

5. Serve the corn warm, drizzled with the spicy aioli to taste.

_______________________________

The sweetness of the corn mixed with the spicy sauce (and I put a LOT of it on my servings!) is so, so good- just a powerful combination of flavor that takes what could be considered an otherwise boring vegetable to serve as a side to the main cookout course and brings it to a whole new level.

Side note- if you have any of the spicy aioli left over- put it on your burgers or your hot dogs. It tastes even better than ketchup, mustard and/or relish!

xo

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Hi! I'm Ashley. I'm a blogger and a radio personality with a makeup and shoe addiction based out of Boston and the Pioneer Valley. These are my (mis)adventures.

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