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Grilled Corn with Spicy Aioli
Recipes

The Best Way to Eat Corn Is Grilled and Covered in Spicy Aioli

Move over, butter and salt

By
Erin McDowell
| Aug. 8, 2016
The Best Way to Eat Corn Is Grilled and Covered in Spicy Aioli PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

There's one side dish that makes every summertime meal better: corn on the cob. Do us a favor, though. Instead of boiling the ears and then dousing them with butter and salt, make this recipe for grilled corn drizzled with spicy aioli. It's an easy--and absolutely delicious--upgrade.

Related: The Easiest Way to Remove Sticky Silk Strands from Corn
Makes 6 servings
Start to Finish: 25 minutes

Ingredients

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

Directions

1. Preheat your grill (get it nice and hot).

2. Make the aioli: In a small bowl, whisk the mayonnaise with the garlic, paprika and Sriracha to combine. Set aside.

3. Make the 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.

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