Grilled Corn Nora Allioli Recipe

I absolutely love this Grilled Corn Nora Allioli recipe because it’s the perfect blend of smoky, spicy, and creamy flavors that make every bite feel like a summer barbecue in my mouth. Plus, it’s super easy to make and always impresses friends at get-togethers with its deliciously bold and unique taste!

Grilled Corn with Allioli Nora is full of smoky, robust flavors. Fresh corn brushed with olive oil and spiced with smoked paprika, salt, and black pepper takes on a whole new personality when it meets a creamy allioli of mayonnaise, garlic, and lemon juice.

It becomes a sensational dish! And if you think it was bliss then, just wait until you see what lies ahead.

Ingredients

Sweetness of the natural kind, alongside fiber and carbohydrates.

Fresh Corn: High in fiber and carbohydrates, supplying a natural kind of sweetness.

Olive Oil: Healthy monounsaturated fats.

A boost for heart health.

Paprika, when smoked, adds a flavor that is deep and warm as well as a hue that is brightly vibrant.

Garlic: Provides fragrant richness and valuable antioxidants.

Lemon Juice: Imparts a sharp flavor and is an excellent source of vitamin C.

Ingredient Quantities

• 4 ears of fresh corn, husked
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup mayonnaise
• 4 cloves garlic, minced
• 2 teaspoons lemon juice
• 1 tablespoon chopped fresh parsley
• 1 teaspoon sweet paprika
• 1 teaspoon sherry vinegar
• 1/4 teaspoon cayenne pepper (optional)

Instructions

1. Set your grill to medium-high heat and allow it to preheat.

2. Coat the corn with 1 tablespoon of olive oil and brush all sides lightly to ensure an even coating.

3. In a small bowl, combine 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon of ground black pepper. Evenly sprinkle the mixture over the corn.

4. Put the corn on the grill and cook for about 10-12 minutes, turning occasionally, until the kernels are tender and have blotchy char marks.

5. As the corn cooks on the grill, make the allioli: In a medium bowl, combine 1 cup of mayonnaise, 4 cloves of minced garlic, 2 teaspoons of lemon juice, 1 teaspoon of sweet paprika, 1 teaspoon of sherry vinegar, and 1/4 teaspoon of cayenne pepper (if using).

6. Combine the allioli elements thoroughly, blending until smooth, and then set aside.

7. After the corn finishes cooking, take it off the grill and allow it to cool for a short time.

8. Use a brush or drizzle the prepared allioli over the grilled corn, making sure to coat each ear thoroughly.

9. Chopped fresh parsley makes for a fresh, herbaceous finish. Sprinkle it over corn, and you are set.

10. The Grilled Corn Nora Allioli is just as good warm as it is at room temperature, and the delicious blend of smoky, spicy, and creamy flavors is something to relish.

Equipment Needed

1. Grill
2. Grill tongs
3. Pastry brush
4. Small bowl
5. Medium bowl
6. Measuring spoons
7. Spoon or whisk (for mixing)
8. Knife (for chopping parsley)
9. Cutting board
10. Minced garlic tool (optional)

FAQ

• Q: Can I use frozen corn instead of fresh corn?A: For optimal flavor and texture, use fresh corn, but frozen corn can be a substitute if you must. Make sure it is completely thawed before you grill it.
• Q: What can I substitute for sherry vinegar?If you don’t have sherry vinegar, using equal amounts of apple cider vinegar or white wine vinegar is a good substitute.
• Q: How can I grill the corn without an outdoor grill?A: To make grilled corn in the kitchen, use a grill pan on your stovetop or broil the corn in the oven, turning it occasionally until charred.
• Q: Is the cayenne pepper necessary?The cayenne pepper is not required and can be left out if you want a milder allioli.
• Q: Can I prepare the allioli in advance?Yes, the allioli can be prepared a day in advance and kept in the refrigerator until it is needed.
• Q: Can I make this recipe vegan?A: To prepare a vegan version, substitute with vegan mayo.

Substitutions and Variations

Olive oil: For a similar cooking profile, substitute avocado oil or grape seed oil.
Smoked paprika: Substitute with chipotle powder for a smokier flavor or with regular paprika for a milder taste.
Mayonnaise: Opt for Greek yogurt or sour cream for a lighter and tangier alternative.
Lemon Juice: Substitute with an equal amount of lime juice or an equal amount of white wine vinegar for comparable acidity.
Sherry vinegar: Use red wine vinegar or apple cider vinegar in its place for a comparable flavor profile.

Pro Tips

1. Enhance the Smokiness For an extra smoky flavor, consider adding a pinch of chipotle powder to your smoked paprika mixture before sprinkling it over the corn.

2. Optimize Grilling Soak the corn in water for 15 minutes before grilling. This helps steam the corn and enhance tenderness, while still allowing for a nice char.

3. Balance the Heat If you prefer a milder allioli, reduce the garlic or omit the cayenne pepper. Conversely, for those who love a spicy kick, add a pinch of chili flakes to the mayonnaise mixture.

4. Corn Uniformity After grilling, cut the kernels off the cob and mix them with the allioli for an easy, mess-free salad-style dish that’s simple to serve and eat.

5. Flavor Infusion Let the allioli sit for at least 30 minutes before using, allowing the flavors of the garlic, paprika, and vinegar to meld beautifully into the mayonnaise.