Grilled Corn on the Cob with Jalapeno-Lime Aioli and Parmesan Cheese…

Yum

Summer has not officially arrived yet, but temperatures are soaring almost everywhere.  Since the scent of food on a grill is my favorite summer “aroma,”  today we will be enjoying the gorgeous and healthy Grilled Corn on the Cob with Jalapeno-Lime Aioli and Parmesan Cheese and learning how to grill corn on the cob using aluminum foil.  Yes!!!!

Grilled Corn with Jalapeno-Lime Aioli and Parmesan Cheese

This is a simple recipe that will put a smile on everyone’s face, no matter how young or old.  Of course, if you are serving children or adults that cannot tolerate spicy food, you can serve the grilled corn plain or simply topped with butter and Parmesan cheese.  This  is a dish that can be served along with Grilled Chicken Legs Wrapped in Bacon (Churrasco de Frango com Bacon) or a Grilled Herby-Beer Pork Loin with Parmesan Cheese (Churrasco de Lombo de Porco com Queijo Ralado), a fresh salad, and CaipirinhaTangiroska or Berry Caipilé  Drink with Tangerine Popsicle (Caipilé de Frutas Vermelhas).  As for refreshing desserts, I would suggest a Sweet Guava-and-Cream Ice Cream (Sorvete Nata-Goiaba)Mango Ice Cream with Condensed Milk (Sorvete de Manga com Leite Condensado)Pineapple-Mint Popsicle (Picolé de Abacaxi com Hortelã), or Guava-Lemon Mousse (Mousse de Goiaba e Limão).

I hope you enjoy the upcoming summer and what generally comes with it– vacation!!!!   Ah, I am so looking forward to mine… :)

Bom apetite!!!

NOTE: Life as it is — My heart goes out to those affected by the tornados in Oklahoma.  Please, keep them in your prayers!!!  As I was seeking information on how to help the victims, I received an email from my Network, BlogHer.  According to it, here are a few ways that you can help the victims of this recent tragedy:

Thank you!!!

Grilled Corn on the Cob with Jalapeno-Lime Aioli and Parmesan Cheese

Serve 4

Segment: From My Table To Yours

 

Grilled Corn with Jalapeno-Lime Aioli and Parmesan Cheese

Ingredients:

For the Grilled Corn on the Cob:

4 ears of fresh corn, with both husk and threads removed
Olive oil to brush
A pinch of salt
A pinch of freshly ground black pepper
A pinch of nutmeg (optional)

Note: Although there is more than one way to grill corn on the cob, today I will be using my favorite technique, which is simple and effective.

For the Jalapeño-Lime Aioli:

1 jalapeño chile, stem removed, deseeded, and chopped
1-1/2 tablespoons freshly squeezed lime juice
1/2 cup mayonnaise
Salt to taste
A pinch of  freshly ground black pepper
1/2 teaspoon paprika (for smokiness)
1 teaspoon of garlic powder
Shredded Parmesan cheese (for a dairy-free version, skip the cheese)
Chopped fresh cilantro to garnish

Directions:

1. How to grill corn on the cob using aluminum foil:  

A) Outdoors or on the Barbecue Grill: Preheat the barbecue grill to a medium high temperature (350º F/ 180º C).  Meanwhile, in a large bowl of water, cover the cobs completely with cold water and let them soak  for 20-30 minutes (this will provide extra moisture for the cobs while they are grilling). Shake off excess water from the cobs. Then, tear 4 rectangular sheets of  aluminum foil. Place one cob in the center of each sheet of aluminum foil.  Then, brush each cob with olive oil, and season with salt, pepper, and nutmeg.  Roll the aluminum foil around each ear of corn and enclose by twisting the ends tightly, as illustrated below. Finally, place the wrapped ears of corn on the grill and cook for about 15 minutes, rotating with tongs periodically.  Using tongs, remove cobs from the grill and open the foil with oven mitts.  Press down on a few of the kernels; if liquid comes out, the corn is done.  If you want the corn to have grill marks, subsequently place unwrapped cobs directly on the grill and let cook for about 2 minutes, rotating them occasionally.  Serve the grilled corn either simply, spread with butter, or topped with the Aioli and Parmesan cheese.

B) Indoors or on a Griddle Pan: In a large bowl, cover the cobs completely with cold water and let them soak for about 20-30 minutes– but only if you want to add extra moisture to the corn; otherwise, skip this step.  Shake off excess water from the cobs, if you have soaked them.  Then, heat the griddle pan over medium-high heat.  Sprinkle a small amount of water onto the pan.  The water will sizzle and evaporate quickly when griddle is hot enough. Then, tear 4 rectangular sheets of  aluminum foil. Place one cob in the center of each sheet of aluminum foil.  Then, brush each cob with olive oil, and season with salt, pepper, and nutmeg.  Wrap the aluminum foil around each ear of corn and enclose by twisting the ends tightly. Next, place wrapped cobs directly on the hot griddle pan and cook for about 20-25 minutes, turning the corn with tongs every so often. Using oven mitts, remove from heat and open foil carefully.  It will be super hot!!!  Press on a few of the kernels.  If liquid comes out, the corn is done. If you want the corn to have grilled marks, place unwrapped cobs directly on the griddle and let cook for about 3 minutes, turning occasionally.  Serve the grilled corn either simply, spread with butter, or topped with the Aioli and Parmesan cheese.

Soaking the corn into water...

Corn wrapped with aluminum foil

Grilling the corn

Verifying corn doneness...

Getting grilling marks...

2.  To make the jalapeño-lime aioli: Place all the ingredients, except the cheese and cilantro, in a food processor or blender and process/blend until smooth.  Drizzle aioli over the grilled corn cobs, and sprinkle on top with Parmesan cheese.  Garnish with the chopped cilantro, if desired.

 

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29 Responses to Grilled Corn on the Cob with Jalapeno-Lime Aioli and Parmesan Cheese…

  1. Abbe@This is How I Cook May 23, 2013 at 12:24 pm #

    Denise, I love corn and this looks awesome!

  2. sallybr May 23, 2013 at 2:53 pm #

    Great way to pump up the classic grilled corn!

    wonderful photos…

    and as a former “oklahoman”, thank you for including the helpful links for donations, those people need all the help they can get!

    • Denise Browning May 23, 2013 at 3:19 pm #

      Thanks, Sally! It’s my pleasure… I wish they get all the help that they need!!!

  3. Juliana May 23, 2013 at 4:52 pm #

    Denise, que delicia…I love the way you have this corns…such a flavorful way to serve…
    Have a great weekend ahead :)

    • Denise Browning May 23, 2013 at 5:17 pm #

      Thanks, Juliana! Likewise. I am really looking forward to the upcoming holiday weekend.

    • Donna May 30, 2013 at 1:58 pm #

      Can you bake the corn in the oven?

      • Denise Browning May 30, 2013 at 2:45 pm #

        Hi, Donna! Yes, you can wrap the corn in both parchment paper and then, aluminum foil tightly, place in a baking sheet, and bake in the oven instead of grilling. If you bake at 350 degrees F, it should take about 20 minutes to cook or until corn is tender. It will not have grilled marks, but it will be delish. Enjoy!

  4. Mi Vida en un Dulce May 23, 2013 at 6:59 pm #

    Waht a terrible thing was the tornado in Oklahoma, I watched the news and I can’t believe it could happened.

    • Denise Browning May 23, 2013 at 7:08 pm #

      I do agree with you. Now they need everyone’s help…

  5. Deb May 23, 2013 at 9:30 pm #

    After seeing those impressive photos I couldn’t omit the parmesan cheese! A marvelous summer recipe!

    • Denise Browning May 23, 2013 at 9:33 pm #

      So glad that you liked this summer favorite of mine, Deb!

  6. Rosie @ Blueberry Kitchen May 24, 2013 at 9:23 am #

    This sounds so delicious, definitely a recipe I want to try! I love the idea of the jalapeno and lime aioli too, looks so yummy!

    • Denise Browning May 24, 2013 at 9:38 am #

      Thanks, Rosie! Wishing you a great Memorial Day weekend!!!

  7. The Café Sucre Farine May 25, 2013 at 6:54 am #

    This would definitely put a smile on my face Denise. It sounds like it’s bursting with flavor!

  8. Daniela May 25, 2013 at 2:42 pm #

    Wow,this is a pure summer delight, Denise.
    Love the step by step instructions and the gorgeous colors.
    Thank you for a great post!

  9. Raymund May 26, 2013 at 3:17 am #

    When we eat corn we usually boil then or grill them then smothered with lots of butter, this is something new to me and it looks so heavenly. The cheese and jalapeno would make this sweet corn really good, Yum!

  10. Lail | With A Spin May 28, 2013 at 4:36 pm #

    We have some corn in the pantry and I am going to try this recipe of yours, Denise. A summer must.

  11. Kate@Diethood May 30, 2013 at 9:16 am #

    Deeeelicious! Beautiful flavors!!

  12. Kiran @ KiranTarun.com May 31, 2013 at 10:39 pm #

    There’s nothing better than grilled corn on the cob with this tasty jalapeno lime aioli! Yum!

    Can’t take cheese.

  13. veronica gantley June 6, 2013 at 7:14 pm #

    this looks so good. I am going to enjoy it now that corn is in season.

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