If I tell you that I don’t really like corn. That’s a lie.
That’s a lie that was caught by myself. The truth is that I have never been against corn kernels. As a matter of fact, I consume them quite often, gladly!
Recently, I discovered that my so-called disliking of corn truly means that I don’t really like eating corn ears directly. Washing my face and flossing my teeth are pretty much required after eating a whole corn ear. I consider it too troublesome.
Until our recent trip to Key West, I hadn’t had a whole corn ear for years. Then this Caribbean Latino restaurant on the key totally changed my life because of their famous Fire Roasted Corn, which was the reason that we went back to eat there repeatedly.
I had to find out how on earth they could turn a corn on the cob into this epic looking thing that I couldn’t stop biting on.
“OMG. That’s it. I am going to ask how they make this!” I lifted my head from the corn that I was holding and extended my neck trying to find our waitress.
“Er…babe.” Han sounded concerned.
“Your face…” He handed me a napkin.
I realized that during the entire time of devouring that corn, I didn’t even care to wipe my mouth once. It was that good! At least I found out that they roasted the corn on an open fire and coated it with aioli, paprika, Parmesan cheese, and parsley.
I want you to have it badly because I know you are going to love it! It’s simply life changing.
The corn can be grilled or baked. The secret sauce of the recipe is the aioli, which seems not too easy to find in a store. However, you can easily make it at home and adjust the taste as you like. I will show you how in the recipe.
Please do make this extremely flavorful corn when you get a chance and let me know how you like it by leaving a comment or tag #gourmetpersuasian on Instagram, or both! 😛
Hope you enjoy. Happy cooking as always!
Roasted corn on the cob coated with homemade aioli, paprika, Parmesan cheese and fresh parsley.
15 minPrep Time
30 minCook Time
45 minTotal Time
- 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. (See photos. This step is to make a handle on each corn.) Remove the hair 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.
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