Grilled Corn with Asiago Aioli
A top-selling favorite at summer fairs, this easy, cheesy treat is a cinch to make at home! Grill sweet, tender ears of corn, then slather on the creamy garlic sauce and roll in shredded cheese.
4 ears homegrown corn-on-the-cob
1/3 cup mayonnaise
1 small clove garlic, minced
1 to 2 tablespoons minced fresh parsley
1/2 to 3/4 cup shredded asiago, parmesan, or romano cheese
Remove tassels and dark outer husks from corn. Soak corn in husks in cold water for 20 minutes. Place corn on grid over medium-high heat. Grill turning frequently until kernels are bright yellow and tender, about 12 to 15 minutes. Remove husks and silk from corn.
In small bowl, stir together mayonnaise, garlic, and parsley. Coat grilled corn with mayonnaise mixture. Spread asiago on sheet of waxed paper. Roll corn in asiago.
Makes 4 servings
Cholesterol: 22 mg
Fat: 20 g
Sodium: 271 mg
Carbohydrates: 19 g
Fiber: 3 g
Protein: 7 g