I recently made the hour-long trek to my parents’ farm in northern Tennessee for some deliciously fresh home-grown potatoes, tomatoes and corn…oh my! That’s right ya’ll; I’m a closeted country girl. I remember moving back in at my parent’s house the summer after graduating college before moving to Dallas for my internship, lamenting the idea of harvesting corn and potatoes and selling them off the back of my dad’s pick-up truck. The produce coming from my parents’ “hobby” farm was so good that locals would approach my dad and ask to buy it, so naturally my younger brother and I were put to work. Today, I would jump at the chance for such a gig-oh how times have changed!
Since returning from our wedding/honeymoon in Key West, I had been dying to recreate the fire roasted corn on the cob I had eaten numerous times there. It’s so simple and delicious you will be dying to make it ASAP as well!
Fire-Grilled Corn on the Cob with Homemade Jalapeno Aioli
4 fresh ears of corn, husked and silks removed
1 tsp sweet paprika
1/3 cup freshly grated parmesan
¼ cup freshly chopped cilantro
½ cup homemade jalapeno aioli (recipe follows below)
4 lime wedges
- Prepare aioli, refrigerate and set aside.
- Wrap ears of corn in aluminum foil and grill over high heat for 7-9 minutes, turning frequently to ensure all sides cook evenly. (I grilled mine over an open flame to achieve the awesome sear you see in the pic).
- Remove corn from aluminum foil wrapping.
- Place jalapeno aioli mixture and parmesan on wax paper on a flat, even surface. Roll each ear of corn in the mixture and ensure ears are coated evenly.
- Sprinkle each ear with the paprika and cilantro.
- Squeeze a lime wedge over the corn.
Homemade Jalapeno Aioli
1 tsp minced garlic
½ jalapeno (I leave the seeds in because I like it SPICY, but remove the seeds for less heat)
1 large egg
1 Tbsp freshly squeezed lemon juice
1 Tbsp freshly chopped parsley
½ tsp salt
Pinch of freshly ground black pepper
1/3 cup olive oil
Directions: Combine all ingredients, except olive oil, in a blender or food processor and puree until smooth. Slowly add olive oil in a stream and process until mixture becomes semi-thick.