The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Charred Corn on the Cob with Basil Aioli


4 ears corn, shucked and cleaned of silk

Butter, at room temperature

Salt and freshly cracked black pepper

¼ cup basil aioli (recipe follows)

½ cup Parmigiano-Reggiano cheese, finely grated

Basil leaves for garnish

Basil Aioli

2 heads garlic

½ teaspoon olive oil

1 cup fresh basil

1 ½ cups mayonnaise

2 lemons, juiced

Salt to taste


  1. Light grill and allow to heat up.
  2. Place corn on grill and cook about 1 minute per side, or until ears reach a dark brown color. Rotate as necessary to achieve even charring.
  3. Remove corn and immediately brush with butter, coating each ear evenly. Season with salt and pepper, place on serving plate, and drizzle basil aioli on cooked corn. Sprinkle cheese on top, garnish with basil leaves, and serve.
Basil Aioli
  1. Preheat oven to 300 degrees.
  2. Cut garlic heads in half lengthwise and coat with oil. Wrap garlic in aluminum foil and place packet on baking tray. Place in oven and cook until garlic is soft, about 1 hour. Let cool.
  3. Once cool, remove soft cloves from brittle skin and mash cloves with form. Set aside 3 tablespoons (reserve any extra for another use).
  4. Place garlic with remaining ingredients in blender. Blend until smooth.
Print Recipe