Side dish

Funky Corn with Pickled Fresnos and Aioli

Funky corn will take your funk away!

If you love corn and can’t get enough of it in the summer and you’re always looking for a new recipe and something EASY to make for dinner, then this one’s for you.

When we lived in Ft. Madison, Iowa back in the late 70’s we use to go to festivals in the summer; the strawberry and corn festivals were my favorite. I remember the corn especially because you could eat all the hot buttered corn you wanted for free and the kids could run around and play and you wouldn’t think of worrying about their safety.

My son, Scott, who lives in Chicago is always sending me websites to restaurants he and his wife, Missy, go to. This particular restaurant, Funkenhausen was just named one of the 16 best restaurants in Chicago and their chef comes from Charleston, SC and has German roots.  I’m sure this corn recipe was probably his take on grilled corn and similar to a Mexican street corn.

Corn is one of my favorite vegetables even though most diets say no corn. Do you think that is going to stop me from eating it occasionally, no way. I have at least 8 corn recipes on this site under soups/sides/salads; check them out when you get a chance.

This corn recipe is pretty simple. Grilled/boiled/broiled corn topped with a citrus aioli and topped with crispy minced pulled pork bar-b-que and pickled fresno peppers. I always have bbq packets in my freezer so this was pretty easy for me to throw together for dinner and the aioli is just things you would have in your refrigerator anyway and that whisk together pretty quickly.

BLAST FROM THE PAST: This Smoked Chicken Salad recipe has been one of my favorites for sandwiches. The key ingredient to this salad is “smoke” so you want to use a smoked chicken for making this.

Do a quick pickle on the fresno peppers.

Mix up the aioli and refrigerate until needed.

Mince the bar-b-q and quickly sautés in a dry skillet until you have crispy bits.

Put the bbq on the bottom of your dish/plate and then top with corn that you have cut in chunks and dip each piece into the aioli and sprinkle with a little paprika.

Top corn with a little more of the pork bits and a few of the pickled peppers. Salt and pepper to taste.

Funky Corn with Citrus Aioli (and BBQ)


  • 4 ears corn or whatever you need
  • Citrus Aioli recipe below
  • Leftover bbq pulled pork minced

4-5 fresno peppers, sliced and pickled (quick pickling recipe below)

  • 1/4 c. unseasoned rice vinegar
  • 1 Tbsp. sugar
  • 1 tsp. kosher salt
  • 1/2 c. thinly sliced fresno peppers or substitute jalapeños
  • oil for brushing corn before grilling

Citrus Aioli:

  • 1/2 c. mayonnaise
  • zest of one lime
  • juice of one lime˜
  • 1 Tbsp. olive oil
  • 1/2 tsp. Dijon mustard
  • 1 glove garlic finely grated.
  • 1/8 tsp. cayenne pepper


  1. To make Citrus Aioli put all aioli ingredients in a small bowl and whisk until blended. Season with salt.
  2. Quick pickle for fresnos. Whisk the vinegar, sugar and salt in a small bowl until sugar and salt are dissolved. Add the peppers and let sit, pushing them down occasionally with your fingers, for about 10 minutes. You could make these about 3 days in advance.
  3. For the corn, brush with olive oil and grill until done; or you could boil or cook in oven.
  4. Finely mince the bbq and quickly sauce it in a dry skillet until you have crispy bits of pork.
  5. After you have cooked the corn and the pork put your corn on a plate, brush with the aioli, top with the crispy pork and the pickled peppers.

Recipe Notes

Note: the restaurant cut their corn into 4-5 pieces to make for easier eating I guess.


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