Recipe courtesy of Robert Irvine
Total:
2 hr 10 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 6 ears corn, husks and silks removed
  • 1 1/2 tablespoons grapeseed oil
  • 1/2 cup melted butter
  • 1 teaspoon fresh minced garlic
  • 1 teaspoon chopped rosemary leaves
  • 1 cup grated Parmesan
  • 1 teaspoon chopped sage leaves
  • Salt and freshly ground black pepper
  • Spicy Aioli, recipe follows
Spicy Aioli:
  • 2 cloves minced garlic
  • 2 teaspoons stone-ground mustard
  • *3 whole egg yolks
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons blackening spice
  • 1 cup grapeseed oil
  • Salt and freshly ground black pepper
  • Hot sauce, optional (recommended: Tabasco)

Directions

Soak the corn after shucking in cold water for 1 hour.

Bring a large pot of water to a boil over medium heat. Add the corn on the cob and cook for about 10 minutes. Remove from the water and allow to drain and cool.

In a large bowl mix together the oil, melted butter, garlic, rosemary, Parmesan, sage and salt and pepper, to taste.

Toss the cooked corn into the oil mixture and coat evenly. Refrigerate for about 20 minutes.

Preheat the outdoor grill to medium.

About 10 minutes from dinner time, put the marinated corn on the heated grill and cook, while turning, for about 10 minutes.

Transfer to a serving platter and serve with the Spicy Aioli.

Spicy Aioli:

In a blender add all ingredients except the oil, salt and pepper and hot sauce. Blend for about 2 minutes. With the blender running, slowly begin to add the grapeseed oil, stopping occasionally to scrape the sides of the blender and to check the thickness of the aioli. Continue to blend until all of the oil is incorporated. If the aioli becomes too thick, add a little water to thin. Adjust the seasoning with salt, pepper and hot sauce, to taste, if using.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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