Caribbean-Style Corn on the Cob
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.
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.
After 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.
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.
For grilled corn:
- Preheat an indoor or outdoor grill for high heat.
- 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.
- 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.
- 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.
For boiled corn:
- Remove corn husks and silk completely from each ear.
- 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.
- 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.
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.
- 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
- Preheat oven to 350°F.
- 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.
- Wrap up each prepared ear of corn with aluminum foil and put directly on the oven rack. Bake for 30-35 minutes.
- 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).
- 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.
- 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.
- When corn is done, let cool for a few minutes.
- 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.