Ingredient List Print Recipe
- 6 ears fresh corn
- 2 egg yolks
- 1/4 cup water
- 2 tablespoons lemon juice
- 1 teaspoon salt, or more to taste
- about 1 cup vegetable oil
- 1/2 teaspoon smoked pimenton, plus a few pinches for garnish
- 1 garlic clove, minced
- 1/2 cup grated parmesan, plus a few tablespoons for garnish
- Minced chives, for garnish (optional)
Grilled Mexican-Style Corn with Parmesan Mayo
Mike Brown, of Minneapolis’ Travail and Pig Ate My Pizza, shares his recipe for this delicious grilled corn, dressed up with a killer homemade parmesan mayo. This is the best way to eat in-season summer corn. Try it at your next barbecue, it’s sure to win over your guests.
Shuck the corn, making sure to remove all of the hairs.
Cut the corn in half, stick a wooden skewer in the center of it.
In a blender, combine the egg yolks, 1/4 cup of water and 2 tablespoons lemon juice. Blend to combine.
As that blends, add 1/4 cup grated parmesan cheese, 1 teaspoon salt, minced garlic and 1/2 teaspoon smoked pimentón.
With the blender running, slowly drizzle your vegetable oil into the blender until it is a mayonnaise consistency. Be careful not to add too much oil, because if too much oil goes in it will break the emulsification.
Pour out into a bowl, or a squeeze bottle. Stir in 1/4 cup more parmesan for texture.
Grill the corn over medium-high heat until cooked through and slightly charred, rotating to ensure even doneness, about 8 to 10 minutes.
Paint the parmesan mayonnaise onto your corn once it’s off the grill. Sprinkle with smoked pimentón, parmesan and chives (optional).
In the upcoming season of Appetite for Life, I head to Mike Brown’s for one hell of a backyard barbecue. Here’s a sneak peak:
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