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.
Mike Brown's Elotes
- 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)
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).