GRILLED CORN WITH SRIRACHA AIOLI
Veggies & Sides
Sriracha Aioli In bowl, whisk together egg yolks, mustard, garlic, salt and pepper. Gradually whisk in vegetable oil until mixture is pale yellow and thickened. Gradually whisk in olive oil. Stir in vinegar, sriracha, and cilantro (if using). (Makeahead: Refrigerate in airtight container for up to 5 days.)
Grilled Corn Place corncobs on lightly greased grill over medium heat; close lid and grill, turning occasionally and brushing each corncob with 1 tbsp of the aioli during last 5 minutes of grilling, until kernels are deep yellow and tender, 15 to 20 minutes. Serve with remaining aioli.
about 388 cal, 7 g pro, 25 g total fat (3 g sat. fat), 43 g carb (5 g dietary fibre, 6 g sugar), 72 mg chol, 134 mg sodium, 430 mg potassium. % RDI: 1% calcium, 10% iron, 8% vit A, 18% vit C, 40% folate.
MAKES 8 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 25 MINUTES