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Funky Corn with Citrus Aioli (and BBQ)

Ingredients

  • 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

Instructions

  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.