The way you eat corn on the cob will never be the same after you’ve tried this mouthwatering Caribbean-style recipe. Coated with homemade aioli, paprika, parmesan cheese, and parsley, this is the perfect American side dish to serve any time of year.  

Roasted corn on the cob coated w/ homemade aioli, paprika, Parmesan cheese and parsley, this Caribbean-style corn will change the way you eat corn forever.It wasn’t long ago that I found myself feeling a bit of a distaste towards corn. But if I were to tell you I don’t like fresh corn, that isn’t 100% true. When I really thought about it, I realized that my aversion wasn’t so much towards corn kernels, but eating the corn on the cob.  

I mean, eating plain, boiled corn on the cob requires a lot of effort, and you’re guaranteed to have butter or lime juice (if you dress it up Mexican-style) running down your face, so forget trying to look poised while you eat it.

Caribbean-Style Corn on the CobAfter a corn-on-the-cob-eating session, you have to wash your face, floss your teeth, and if you’re female, probably retouch your makeup. Personally, I had considered this way too troublesome until I came across a corn on the cob recipe that tasted SO good, it made the whole process worth it.

This Caribbean-style corn on the cob recipe was inspired by the Fire-Roasted Corn from a Caribbean Latino restaurant in Key West, Florida. As soon as I tried it, I fell in love with the addictive and unique flavor combination: a tangy aioli topped with parsley, smoked paprika, and creamy parmesan cheese. Mmm. It changed my corn on the cob experience forever, and I can guarantee you’re going to love it too.

Roasted corn on the cob coated w/ homemade aioli, paprika, Parmesan cheese and parsley, this Caribbean-style corn will change the way you eat corn forever.So, I set out to duplicate this delicious corn recipe. After four attempts, I am proud to say that I was successful. The ingredient that really gives this corn on the cob the “X factor” is the homemade aioli (which I’ll teach you how to make in the recipe). You can also purchase aioli if you can find it in a grocery store, but the homemade version will likely be more nutritious.

This perfect corn on the cob can be roasted, boiled, or grilled, so take your pick. The real secret is in the toppings—hence the homemade aioli, paprika, cheese, and fresh parsley. My corn recipe is roasted in the oven, but here are the instructions if you like grilled corn or want to boil the corn on the stove.

Caribbean-Style Corn On The Cob - Homemade Aioli

For grilled corn:

  1. Preheat an indoor or outdoor grill for high heat.
  2. Prepare the corn by peeling off the husks and removing the silk. Wrap each corn ear with aluminum foil. Alternatively, you can remove the outer husk of each ear but keep the inner husk on. No need to use foil this way.
  3. Place the corn on the grill, cover, and cook for 5 minutes. Uncover, turn, and cook 5 minutes more. Repeat, turning at 5-minute intervals. It takes about 15 to 20 minutes of total grilling time.
  4. Remove the corn from the grill and let cool for 5 minutes. Peel off the husk or foil, and serve with the homemade aioli, paprika, Parmesan cheese, and parsley.

Roasted corn on the cob coated w/ homemade aioli, paprika, Parmesan cheese and parsley, this Caribbean-style corn will change the way you eat corn forever.

For boiled corn:

  1. Remove corn husks and silk completely from each ear.
  2. Bring a large pot of salted water to a boil; add corn to the boiling water. Cover the pot and bring water to a boil again. Turn off the heat and keep the pot covered to allow the corn to cook in the hot water for 5-10 minutes until tender.
  3. Remove the corn from the water, let cool a bit and pat dry with paper towels before coating it with the aioli and adding the other toppings.

Roasted corn on the cob coated w/ homemade aioli, paprika, Parmesan cheese and parsley, this Caribbean-style corn will change the way you eat corn forever.

You see, to cook corn on the cob, there are a few methods. What’s your favorite way of cooking corn? If you get a chance to make this recipe, I’d like to know if it is the best corn you’ve made so far as well. Leave a comment below and let me know.

Roasted corn on the cob coated w/ homemade aioli, paprika, Parmesan cheese and parsley, this Caribbean-style corn will change the way you eat corn forever.

Caribbean-Style Corn on the Cob

Roasted corn on the cob coated w/ homemade aioli, paprika, Parmesan cheese and parsley, this Caribbean-style corn will change the way you eat corn forever.

  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Side, Gluten Free, Vegetarian
  • Method: Oven / Grill / Boil
  • Cuisine: Caribbean


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


  1. Preheat oven to 350°F.
  2. Make a cut around the bright green husks of the corn at 2 inches from the end. Tear off the husks along the cut. (See photos. This step is to turn the corn cob into a handle.) Remove the silk inside.
  3. Wrap up each prepared ear of corn with aluminum 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 with 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 blended. Start adding oil, bit by bit, stirring 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 evenly mixed. Taste, season with more salt, pepper, or lemon juice if needed.
  7. When corn is done, let cool for a few minutes.
  8. Coat each ear of corn with 2 tablespoons aioli. Make sure that all sides are covered. Sprinkle with paprika and Parmesan cheese. To finish off, top with the remaining parsley.


  • Serving Size: 1
  • Calories: 317
  • Sugar: 4.7g
  • Sodium: 349.8mg
  • Fat: 29.8g
  • Saturated Fat: 4.5g
  • Carbohydrates: 14.7g
  • Fiber: 1.8g
  • Protein: 3.1g
  • Cholesterol: 30.7mg

Keywords: corn on the cob

This post was originally published in 2015 and updated on November 5, 2018.


40 thoughts on “Caribbean-Style Corn on the Cob”

  1. Sound excellent, but what you’re making is garlic mayonnaise, there’s no egg in aioli. Aioli translates as garlic oil and the only ingredient are garlic, olive oil and salt pounded into an emulsion in a mortar and pestle. Once you try real aioli you’ll find it tastes much much more garlicky and I recommend and prefer it.

    1. After sprinkling with cheese and aioli, and herbs, you serve. The cobs don’t need to go back to the oven.

  2. Just back from Key West. Ate at Bien and had the sweet corn again, Bien is a regular stop for lunch. Decide time for me to make at home. Searched and this came up. Making tonight. Like the mayo suggestion. Thinking of other twist for what I have at home, honey mustard, fresh cilantro, jerk seasoning and feta cheese. May just run to the store.

    1. Cannot wait to hear your alterations of this recipe and how you like it, Ron. Bien is such a great place to get a bite in Key West.

  3. I usually cheat and make aioli with mayo, but I love that you give instructions on legit aioli! What a great idea to use it on corn !

  4. No matter what you do… it often comes down to the garlic which decides if a dish is delicious or not. I can imagine that your garlicky Caribbean-style corn on the cob are worth any make up mess in the face;)

    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. 🙂

  5. Thanks for the recipe! Today, I made it for the second time. My family loves it.

  6. 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!)

  7. 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! 🙂

  8. 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. 🙂

    1. No. It’s not. The mixture cannot be heated. The corn is the only thing that needs to be cooked in this recipe.

  9. 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

  10. 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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