| Servings |
| 8servings |
| Servings |
| 8servings |
Ingredients
- Grilled Corn
- 8 corn cobs husked
- Sriracha Aioli
- 3 egg yolks
- 2 tsp Dijon Mustard
- 1 clove garlic finely grated or pressed
- 1/4 tsp salt
- pinch pepper
- 1/2 cup vegetable oil
- 1/4 cup extra virgin olive oil
- 1 tsp red wine vinegar
- 2 tsp Sriracha
- 1 tbsp fresh cilantro chopped (optional)
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Sriracha Aioli: In bowl, whisk together egg yolks, mustard, garlic, salt and pepper. Gradually whisk in vegetable oil until mixture is pale yellow and thickened. Gradually whisk in olive oil. Stir in vinegar, sriracha and cilantro (if using). (Make-ahead: Refrigerate in airtight container for up to 5 days.)
- Grilled Corn: Place corncobs on lightly greased grill over medium heat; close lid and grill, turning occasionally and brushing each corncob with 1 tbsp of the aioli during last 5 minutes of grilling, until kernels are deep yellow and tender, 15 to 20 minutes. Serve with remaining aioli.
- Change it up: Sriracha Mayonnaise: Omit egg yolks, salt, vegetable oil, extra-virgin olive oil and red wine vinegar; substitute with 1 cup prepared mayonnaise.
- Source: http://www.canadianliving.com/food/recipe/grilled-corn-with-sriracha-aioli
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