GRILLED CORN WITH SRIRACHA AIOLI

Veggies & Sides

Canadian Living - - Veggie & 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.

PER SERV­ING

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

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.