Grilled Corn with Garlic Confit Aioli


No summer trip to the farmer’s market is complete without scooping up several ears of corn fresh from the field. Always a favorite on warm-weather menus, corn on the cob is made all the more irresistible when thrown on the grill. We asked Head Chef Jared Frazer his favorite way to dress up corn hot off the barbeque, and he offered the savory recipe below for a traditional, garlic-infused aioli. We’re ready to fire up the grill right now! 

Garlic Confit Aioli
1 cup garlic cloves
1 1/2 cups blended oil
1/4 cup heavy cream 
Fresh herbs of your choosing

Cook garlic in oil at just below a simmer until soft. Strain the garlic and set the oil aside. In a blender, puree the warm garlic cloves, cream, salt, and pepper until smooth.

Use the reserved oil to brush on the corn before grilling. Once grilled, dress the corn with aioli, sprinkle with fresh herbs, and enjoy! 

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