Roasted or grilled corn on the cob coated with homemade aioli, paprika, Parmesan cheese and parsley. This will become your go-to corn recipe if you try it.

If I tell you that I don’t really like corn. That’s a lie.

That’s a lie that was caught by myself. The truth is that I have never been against corn kernels. As a matter of fact, I consume them quite often, gladly!

Caribbean Style Oven Roasted Corn

Recently, I discovered that my so-called disliking of corn truly means that I don’t really like eating corn ears directly. Washing my face and flossing my teeth are pretty much required after eating a whole corn ear. I consider it too troublesome.

Caribbean Style Oven Roasted Corn

Until our recent trip to Key West, I hadn’t had a whole corn ear for years. Then this Caribbean Latino restaurant on the key totally changed my life because of their famous Fire Roasted Corn, which was the reason that we went back to eat there repeatedly.

Caribbean Style Oven Roasted Corn

I had to find out how on earth they could turn a corn on the cob into this epic looking thing that I couldn’t stop biting on.

“OMG. That’s it. I am going to ask how they make this!” I lifted my head from the corn that I was holding and extended my neck trying to find our waitress.

Caribben Style Oven Roasted Corn

“Er…babe.” Han sounded concerned.


“Your face…” He handed me a napkin.

I realized that during the entire time of devouring that corn, I didn’t even care to wipe my mouth once. It was that good! At least I found out that they roasted the corn on an open fire and coated it with aioli, paprika, Parmesan cheese, and parsley.
Caribbean Style Corn On The Cob

Shortly after we were back from our trip, I couldn’t wait to start experimenting. After four tries, today, I am proud to announce that I have successfully recreated this amazing corn recipe at home!

I want you to have it badly because I know you are going to love it! It’s simply life changing.

Caribbean Style Oven Roasted Corn - Aioli ingrediients

The corn can be grilled or baked. The secret sauce of the recipe is the aioli, which seems not too easy to find in a store. However, you can easily make it at home and adjust the taste as you like.  I will show you how in the recipe.

Caribbean Style Oven Roasted Corn - Aioli

Please do make this extremely flavorful corn when you get a chance and let me know how you like it by leaving a comment or tag #gourmetpersuasian on Instagram, or both! 😛

Hope you enjoy. Happy cooking as always!

Caribbean Style Corn On The Cob



Caribbean Style Corn On The Cob

  • Author: DelishPlan
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6
  • Category: Side, Gluten Free, Vegetarian
  • Cuisine: Caribbean


Roasted corn on the cob coated with homemade aioli, paprika, Parmesan cheese and fresh parsley.


  • 6 ears of corn
  • 1 large egg yolk
  • 1 tsp Dijon mustard
  • 3/4 cup extra virgin olive oil
  • 1 clove garlic
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 tbsp lemon juice
  • 3 tbsps fresh parsley, finely chopped, divided
  • Paprika and grated Parmesan cheese for serving


  1. Preheat oven to 350°F.
  2. Make a cut around the corn husk at 2 inches from the end. Tear off the husk along the cut. (See photos. This step is to make a handle on each corn.) Remove the hair inside.
  3. Wrap up each prepared corn with foil and put directly on the oven rack. Bake for 30-35 minutes.
  4. While the corn is baking, make the aioli. Smash up the garlic with sea salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl).
  5. Place egg yolk and mustard in a medium bowl. Whisk until blend. Start adding oil bit by bit, stir vigorously till creamy. Make sure to blend well each time you add a bit oil into the egg yolk mixture.
  6. When all the oil has gone in and the mixture is thickened, add lemon juice and the smashed garlic with salt. Mix well. Add 2 tablespoons chopped parsley. Stir until even. Taste, season with more salt, pepper or lemon juice if needed.
  7. When corn is done, let cool for a few minutes.
  8. Coat 2 tablespoons aioli on each corn. Make sure that all sides are covered. Sprinkle with paprika and Parmesan cheese. To finish off, top with the remaining parsley.

24 thoughts on “Caribbean Style Corn On The Cob”

    1. Hi Chris! The egg seems to be the main ingredient to create the right consistency for the aioli in this recipe. I’ve personally never tried it without the egg but there are many egg-free aioli recipes online that you may refer to. A Google search will do the trick. Hope that helps. 🙂

  1. The first time we tried the corn at Bien, neither of us spoke or stopped eating until it was finished. Truly amazing – and simply the best corn recipe ever!
    I remember eating with a mixture of wonder and amazement that corn could taste this good.
    We are back in the Keys in a couple of weeks and Bien will be our first stop! (their chicken sandwiches are pretty awesome too!)

  2. Oh my gosh I am so excited!
    We used to live in Key West, just two blocks from Paseo actually.
    We were regular customers and truly enjoyed this corn!!
    However, we moved 4 years ago and haven’t been home since and I have been craving this corn ever since!!
    We will be making this this weekend on the charcoal BBQ just like they used to make it.
    Thank you so, SO much for sharing this!! A little taste from home doens’t hurt anyone!!

    1. Hey Danielle! I am so excited for you to make this corn at home! Hope you find it tastes close to the one that you used to have at Paseo in Key West. I would love to go back one day. Keep me posted on how it turns out for you. Cheers! 🙂

  3. I’m going to try this for Easter. Two questions, first is it alright yo prepare the sauce a day or two ahead of time and refrigerate? Secondly, can I use Coleman’s mustard instead of Dijon or do you think it would be too spicy? My father was from Norwich where it’s produced and just thought it’d be a nice nod to his memory.

    1. Yes, you can prepare the sauce in advance and store it in the fridge. As for the mustard, I think it’s fine to use Coleman’s mustard because as long as it fits your taste. If you are worried about it being too spicy, using a bit less than 1 teaspoon is always an option. Hope you have a wonderful Easter with you family, Carol! Let me know how it goes. 🙂

  4. I loooove corn on the cob! I don’t care how messy it is! It’s crazy to me that you didn’t remember how long it’d been since you had corn on the cob before this trip! I’ve never seen the husks cut like that before, it’s definitely unique!

    1. I know it’s crazy! Now I definitely remember when I had corn on the cob last time because of this recipe! Thanks for stopping by. <3

  5. THANK YOU for this recipe!!! I’ve been trying to recreate it myself.

    Whenever I go to Key West, I eat at Paseo (now called Bien because of copyright or trademark issue) at least twice in the same week. Sometimes I’ll just stop by when I’m riding my bike around town. This is the BEST corn I have ever had!!!

    1. Hey Alicia! Sounds like you go to Key West a lot. Lucky you! haha…The Keys are so beautiful! We only stayed at Key West for a week, but we ate at Bien twice. This recipe has become my go-to recipe for corn on the cob! SO GOOD! 🙂

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