Grilled Corn with Sriracha Aioli
Nothing says summer like corn on the cob. This recipe grills corn on the BBQ by brushing aioli onto the cobs allowing it to cook. If raw eggs are a concern, discard the remaining aioli instead of serving it at the table.
  • CourseSide Dish
  • CuisineTraditional
Grilled Corn
Sriracha Aioli
  1. 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.)
  2. 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.
  3. 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.
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