I love corn! Corn on the cob fresh picked from the yard, garden, or farm? I will eat it all. Don’t even try to take your fair share. It’s mine! Hehe. Ok, maybe I’m not as militant as that, but if I could get away with just eating corn all summer, I absolutely would.
Corn and I have had a long standing love for one another. My dad, when I was a tiny baby, used to grow blue jade dwarf sweet corn. When I was teething, they’d just give me some of that to slobber all over. I actually ended up cutting my first tooth on it, and apparently the look on my face when the juicy, sweet kernel flooded my mouth was pure joy. I’ve been hooked since!
Summers with my nana always included freshly picked corn from the local farm stand in Idaho. Oh, man! That stuff was super sweet and super delicious. I can only imagine how much better those summer meals would have been with this island-spiced corn on the cob recipe.
Check out this awesome recipe on the next page! You won’t be disappointed!
With amazing spices and herbs like, mustard, garlic, paprika, and parsley, you can’t go wrong with this island-spiced corn on the cob. To top it all off, there is also cheese involved. You will never want to go back to just plain, boring corn on the cob after trying this recipe.
Thanks to Sharon at Delish Plan for this FABULOUS recipe!
- 6 ears of corn
- 1 large egg yolk
- 1 tsp Dijon mustard
- 3/4 cup extra virgin olive oil
- 1 clove garlic
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1 tbsp lemon juice
- 3 tbsps fresh parsley, finely chopped, divided
- Paprika and grated Parmesan cheese for serving
- Preheat oven to 350°F.
- Make a cut around the corn husk at 2 inches from the end. Tear off the husk along the cut. Remove the silk inside.
- Wrap up each prepared corn with foil and put directly on the oven rack. Bake for 30-35 minutes.
- While the corn is baking, make the aioli. Smash up the garlic with sea salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl).
- Place egg yolk and mustard in a medium bowl. Whisk until blend. Start adding oil bit by bit, stir vigorously till creamy. Make sure to blend well each time you add a bit oil into the egg yolk mixture.
- When all the oil has gone in and the mixture is thickened, add lemon juice and the smashed garlic with salt. Mix well. Add 2 tablespoons chopped parsley. Stir until even. Taste, season with more salt, pepper or lemon juice if needed.
- When corn is done, let cool for a few minutes.
- Coat 2 tablespoons aioli on each corn. Make sure that all sides are covered. Sprinkle with paprika and Parmesan cheese. To finish off, top with the remaining parsley.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Delish Plan.