Summer Corn With Basil & Garlic Aioli

I’ve always loved Elote, aka Mexican street corn. It is smothered in a messy mix of ingredients that tastes exactly how I would imagine the corn in Heaven to taste. Traditionally it is rolled in butter and mayonnaise, then crumbled cotija cheese, chili powder, and a squeeze of lime. I decided to make my own little version of it this morning by making an aioli with the basil and garlic I had from my CSA bag this week, plus Parmesan cheese and paprika. It was amazing. AMAZING. I made it early this morning with the intention of bringing it as part of my lunch to work today, but after tasting a little bite, I ate the whole thing (at 9AM) standing over the sink in my kitchen as to not make a mess. WORTH IT.

Ingredients: (serves 5)
5 corn on the cob
1/4 cup fresh basil
2 tablespoons olive oil
1/3 cup mayonnaise
1 tablespoon lemon juice
1 garlic clove
Black pepper, to taste
2 tablespoons grated Parmesan cheese, plus for for topping
Smoked paprika, for topping

In a food processor, or with an immersion blender, mix together the basil, olive oil, mayo, lemon juice, garlic, pepper, and Parmesan cheese until smooth. You can keep the corn whole or cut them in half, whichever you prefer. Brush the corn with olive oil and cook in a pan over medium heat, turning every minute or so to cook the sides evenly, about 7 minutes total. You can also cook the corn on the grill of course, I just don’t have a backyard here in NY and think it’s prooobably illegal to put a grill on my fire escape! To serve, brush the corn with the aioli then top with grated parmesan cheese and paprika. Eat with lots of napkins!

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