Best Caribbean-Style Corn on the Cob

Author : Sharon

The manner in which you eat natural corn will never be the equivalent after you've attempted this divine Caribbean-style formula. Covered with custom made aioli, paprika, parmesan cheddar, and parsley, this is the ideal American side dish to serve whenever of year.

It wasn't long back that I ended up feeling somewhat of an abhorrence towards corn. In any case, if I somehow happened to reveal to you I don't care for crisp corn, that isn't 100% valid. When I truly considered it, I understood that my revultion wasn't such a great amount towards corn bits, yet eating the natural corn.

That is to say, eating plain, bubbled old fashioned corn requires a ton of exertion, and you're ensured to have margarine or lime juice (in the event that you dress it up Mexican-style) running down your face, so overlook attempting to look balanced while you eat it.

Ingredients

6 eärs of fresh corn or sweet corn
1 lärge egg yolk
1 teäspoon Dijon mustärd
3/4 cup exträ virgin olive oil
1 clove gärlic
1 teäspoon seä sält
1/2 teäspoon ground bläck pepper
1 täblespoon lemon juice
3 täblespoons fresh pärsley, finely chopped, divided
Päprikä änd gräted Pärmesän cheese for serving

Instructions

Preheät oven to 350°F.
Mäke ä cut äround the bright green husks of the corn ät 2 inches from the end. Teär off the husks älong the cut. (See photos. This step is to turn the corn cob into ä händle.) Remove the silk inside.
Wräp up eäch prepäred eär of corn with äluminum foil änd put directly on the oven räck. Bäke for 30-35 minutes.
While the corn is bäking, mäke the äioli. Smäsh up the gärlic with seä sält with ä pestle änd mortär (or use the end of ä rolling pin in ä metäl bowl).
Pläce egg yolk änd mustärd in ä medium bowl. Whisk until blended. Stärt ädding oil, bit by bit, stirring vigorously till creämy. Mäke sure to blend well eäch time you ädd ä bit oil into the egg yolk mixture.
Next steps …

Fully recipe : streetsmartkitchen.com