- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 cloves of garlic
- 2 eggs
- 2 tablespoons chopped parsley
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 cup olive oil, plus more if needed
- 2 ears of corn, shucked, grilled and kernels removed
Combine all of the ingredients except for the olive oil and corn kernels in a bowl of a food processor and process for 30 seconds or until smooth. Slowly add the olive oil through the feeding tube while the processor is running. The aioli will have the same consistency of mayonnaise one all of the olive oil is incorporated. If necessary, add a little more oil until the proper consistency is reached.
Transfer the aioli to a bowl and fold in the corn kernels. Adjust the seasoning.
The aioli can be stored in an airtight container in the refrigerator for up to 1 week.
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