Corn on the Cob with Aioli

Serve 8. Prep time 25. Cooking time 25. Medium.

Miriam, who works with us in aspen, told me about the wonderful way she made corn on the cobb. I loved the idea of boiling it first which made it nice and soft, and then we finished under the broiler for flavor and taste. The sauces are both amazing if you don’t have as much time you can pick one over the other. Our friend Mark Sisson is the Primal Guy so it is for obvious reason that I decided to use his wonderful Mayo!!!!

Lime butter sauce:
1 tbsp olive oil
1 tsp ghee or earth balance butter
Lime zest
¼ cup lime juice
½ tsp coriander
½ tsp garlic powder

4 ears of corn
2 limes
5 oz Queso fresco
salt and pepper

1/3 cup avocado mayonnaise
1 garlic clove finely chopped
1 tsp paprika
¼ tsp Sriracha sauce

1.   Break the corn ears inhalf with your hands. Cook them in the boiling water with salt for 17 min.


2.   Mince the garlic finely. Mix all the ingredients for the aioli together and set aside: Mayo, minced garlic clove, paprika and Sriracha sauce.

3.   Prepare the lime/butter sauce: Zest the limes. Mix the olive oil, balance butter with the zest, lime juice, coriander, garlic powder, salt and pepper. Set aside. Preheat the oven on broil.

4.   On a sheet pan covered with foil, place the half ears of corn already boiled. Brush with the delicious lime butter. Add salt and pepper to the corn if you wish.

5.   Broil for 3 to 5 min maximum watching it closely. Remove when browned to your liking.

6.   Serve with the aioli on the top, Queso fresco and lime wedges. Add some extra Sriracha sauce if you like it spicy.