Grilled Corn with Smoky Aioli

Here is a twist on a classic barbecue side in preparation for all the summer cookouts coming up -- Grilled Corn with Smoky Aioli. This is so flavorful and addicting and an easy way to elevate a backyard barbecue staple. When I asked my husband what I should call it, he said "Awesome Corn!"
By / Photography By The Naked South | May 18, 2016

Ingredients

  • ⅓ cup mayonnaise
  • ½ cup finely grated Parmigiano-Reggiano
  • 1 clove garlic, minced
  • 2 tablespoons chopped basil, plus more for serving
  • ½ teaspoon smoked sweet paprika
  • 6 ears corn, husked
  • 2 tablespoons olive oil
  • Sea salt and freshly ground pepper

Preparation

  1.  Heat gas grill to high. Combine mayonnaise, cheese, garlic, basil, and paprika in very large bowl or baking dish.
  2. Brush corn with oil and season with salt and pepper. 
  3. Grill corn with lid down, turning occasionally, until charred on all sides, 8–10 minutes. 
  4. Quickly transfer to bowl with mayonnaise mixture and toss to coat. Serve immediately, sprinkled with additional basil.

Ingredients

  • ⅓ cup mayonnaise
  • ½ cup finely grated Parmigiano-Reggiano
  • 1 clove garlic, minced
  • 2 tablespoons chopped basil, plus more for serving
  • ½ teaspoon smoked sweet paprika
  • 6 ears corn, husked
  • 2 tablespoons olive oil
  • Sea salt and freshly ground pepper
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