Crowd Pleasing Grilled Corn on the Cob


Grilled Corn from Chef Rick Edge

Just in time for BBQ season, Executive Chef Rick Edge from Balboa Cafe – Mill Valley, has created a tasty twist on the old stand-by, grilled corn. Turn it up a notch with the addition of roasted garlic Aioli and a sprinkling of Espelette and Parmesan and your crowd will sing your praises.

Serves Four
4 large ears sweet yellow corn
2 heads garlic
2 tablespoons extra virgin olive oil
1 egg yolk
1 teaspoon Dijon mustard
1 tablespoon lemon juice
2 cup canola oil + 2 tablespoons (for cooking the corn)
1 cup grated Parmesan cheese
1 tablespoon Espelette pepper
½ tablespoon smoked sea salt
Salt and pepper to taste

Pre-heat oven to 400 degrees. Cut top of garlic to expose the cloves. Place garlic in aluminum foil, drizzle with olive oil & season with salt and pepper. Make sure garlic is covered with foil and place in the oven. Roast garlic for 45-50 minutes or until it is cooked through and tender. Remove from the oven and allow to cool. Squeeze the roasted garlic cloves out of their skins into a bowl. Whisk together the egg yolk, garlic, Dijon mustard & lemon juice until mixed well. While still whisking, slowly add the two cups canola oil until

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the Aioli is emulsified. Season Aioli with salt and pepper and let chill until ready to use.

Pull the outer husks down the ear to the base. Strip away the silks from each ear of corn. Fold the husks back into place and place the ears of corn in a large bowl of cold water with a tablespoon of salt for ten minutes. Remove the corn from the water and shake off the excess. Place the corn on the grill and grill for 15-20 minutes turning every 4-5 minutes or until the kernels are tender and the husks take on color.

When the corn is done, remove the husks. Spread Aioli on each ear of corn and season with Parmesan cheese, Espelette pepper and smoked sea salt.

3 thoughts on “Crowd Pleasing Grilled Corn on the Cob

  1. sanfranstyle

    OMG! I was so lucky to try this at the Balboa Mill Valley the other day! I normally would not post about something like corn but I loved it so much and am going to try it at home for the 4th of July! Everyone at my table could not get enough and we literally licked our fingers clean!

    1. McKenzie Ward Post author

      I am so glad you enjoyed the corn, I hope it’s a hit with your friends and family on the 4th!


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