Shuck the corn, removing the husk and silk. Soak the corn in cold water for 10-15 minutes.
Prepare the Black Garlic Aioli by combining all Black Garlic Aioli ingredients in a bowl and whisking until smooth. Adjust black garlic to desired intensity.
Preheat grill to medium-high heat.
Grill the corn for 8-12 minutes, turning frequently, until kernels are tender and slightly charred.
Brush the grilled corn generously with the Black Garlic Aioli.
Sprinkle with Manchego cheese, Smoked paprika, and Chives.
Finish with a sprinkle of flaky sea salt.
Serve immediately.
Ingredients
4
44Ears of bi-color sweet corn-in husk
1 cup240 mLHomemade mayonnaise
66Cloves black garlic-minced
1 tbsp15 mLLime juice-freshly squeezed
1 tsp5 mLDijon mustard
SaltSaltTo taste
1/2 cup60 gManchego cheese-finely grated
1 tsp5 mLSmoked paprika
1 tbsp15 mLChives-finely chopped
Flaky sea saltFlaky sea saltTo taste
Equipment
Grill
Bowl
Whisk
Grater
Instructions
Shuck the corn, removing the husk and silk. Soak the corn in cold water for 10-15 minutes.
Prepare the Black Garlic Aioli by combining all Black Garlic Aioli ingredients in a bowl and whisking until smooth. Adjust black garlic to desired intensity.
Preheat grill to medium-high heat.
Grill the corn for 8-12 minutes, turning frequently, until kernels are tender and slightly charred.
Brush the grilled corn generously with the Black Garlic Aioli.
Sprinkle with Manchego cheese, Smoked paprika, and Chives.
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