Growing up in Indiana, summer means corn! In preparation for its mid-summer peak season, I recently made this delicious corn-on-the-cob concoction, inspired by two restaurants (Ms Lily's and Cafe Habana) that serve it up indulgently as appetizers. I served it as a truly delectable (if I do say so myself) side dish alongside green salad, caramelized cauliflower, and grilled chicken. Though summertime corn straight off the cob, no additions necessary, is delightful, I'm definitely going to give this jazzed up version another go before the summer is over. Enjoy!
Cheesy Corn on the Cob with Spicy Aioli
Serves 2 (or 4 appetizers)
2 ears of corn
2 Tablespoons mayonnaise
1 Tablespoon Sriracha sauce
2-3 Tablespoons grated sharp cheddar cheese
Salt and pepper
1. Boil corn until done (fork tender).
2. Make spicy aioli: mix mayonnaise, sriracha, and dash of salt and pepper.
3. Spread aioli over warm corn and sprinkle with cheese.
2 Tablespoons mayonnaise
1 Tablespoon Sriracha sauce
2-3 Tablespoons grated sharp cheddar cheese
Salt and pepper
1. Boil corn until done (fork tender).
2. Make spicy aioli: mix mayonnaise, sriracha, and dash of salt and pepper.
3. Spread aioli over warm corn and sprinkle with cheese.
