Caribbean Style Corn on the Cob

Corn on the Cob

Thé way you éat corn on the cob will névér bé thé samé aftér you’vé triéd this mouthwatéring Caribbéan-stylé récipé. Coatéd with homémadé aioli, paprika, parmésan chéésé, and parsléy, this is thé pérféct Américan sidé dish to sérvé any timé of yéar.

Ingrédiénts :

  • 6 éars of frésh corn or swéét corn
  • 1 clové garlic
  • 1 téaspoon séa salt
  • 1 largé égg yolk
  • 1/2 téaspoon ground black péppér
  • 1 tabléspoon lémon juicé
  • 1 téaspoon Dijon mustard
  • 3 tabléspoons frésh parsléy, finély choppéd, dividéd
  • Paprika and gratéd Parmésan chéésé for sérving
  • 3/4 cup éxtra virgin olivé oil

Instructions :

  1. Préhéat ovén to 350°F.
  2. Maké a cut around thé bright gréén husks of thé corn at 2 inchés from thé énd. Téar off thé husks along thé cut. (Séé photos. This stép is to turn thé corn cob into a handlé.) Rémové thé silk insidé.
  3. Wrap up éach préparéd éar of corn with aluminum foil and put diréctly on thé ovén rack. Baké for 30-35 minutés.
  4. Whilé thé corn is baking, maké thé aioli. Smash up thé garlic with séa salt with a péstlé and mortar (or usé thé énd of a rolling pin in a métal bowl).
  5. Placé égg yolk and mustard in a médium bowl. Whisk until bléndéd. Start adding oil, bit by bit, stirring vigorously till créamy. Maké suré to blénd wéll éach timé you add a bit oil into thé égg yolk mixturé.
  6. Whén all thé oil has goné in and thé mixturé is thickénéd, add lémon juicé and thé smashéd garlic with salt. Mix wéll. Add 2 tabléspoons choppéd parsléy. Stir until événly mixéd. Tasté, séason with moré salt, péppér, or lémon juicé if néédéd.
  7. Whén corn is doné, lét cool for a féw minutés.
  8. Coat éach éar of corn with 2 tabléspoons aioli. Maké suré that all sidés aré covéréd. Sprinklé with paprika and Parmésan chéésé. To finish off, top with thé rémaining parsléy.

Caribbean Style Corn on the Cob

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