Sides & Veggies · Calibama Cooking
Corn on the Cob with Garlic Parmesan Aioli (oh…and Bacon Dust!)
Corn on the cob is a staple at summer time cookouts. It's kind of hard to make it interesting -- if we're being honest. Well never fear! Over here in…
Ingredients
- 8 full corn cobs + 1 tbsp butter for each ((as many as you want! You'll have enough aioli))
- 1 egg
- 1 tsp water
- 1 tbsp grated Parmesan
- 1 tsp garlic, minced
- 1/2 tsp salt
- 1/2 cup avocado oil
- 1 cup olive oil ((more or less depending on how thick you want it))
- 4 slices bacon, cooked crispy
Directions
- 1.
Wrap each corn cob individually in aluminum foil and top with 1 tbsp butter.
- 2.
Wrap securely and bake in an oven at 450 degrees F for 30 - 40 minutes.
- 3.
In a small food processor, or blender, or small bowl with a whisk or hand immersion blender, beat the egg and water.
- 4.
Beat in the grated Parmesan and minced garlic.
- 5.
Slowly pour in the avocado oil, while still beating the egg, water, Parmesan and garlic.
- 6.
Slowly add the olive oil, while continuing to beat the mixture. The oils will thicken the sauce.
- 7.
Add the salt and taste. Add additional Parmesan, garlic and/or salt as desired to adjust to your tastes.
- 8.
Take the fully cooked crispy bacon, and grind it up -- preferably in a spice or coffee grinder to get the bacon chopped up super fine. You can also use a food processor to chop the bacon, but it won't be as fine as with a grinder. (It'll still taste good!!)
- 9.
When the corn is done, remove it from the oven and carefully remove the aluminum foil from the hot corn.
- 10.
Drizzle with aioli and sprinkle with bacon dust.
- 11.
Eat your heart out!
From Chef Lorious’s original collection · View original post