Red pepper Aioli and Feta Corn on the Cob

August 18, 2019

Red pepper Aioli and Feta Corn on the Cob

Follow Chef Carl as he makes a simple, but delicious recipe to dress up your Corn on the Cob

Chef Carl's Red Pepper Aioli and Feta Corn on the Cob

Just in case you don't have some homemade aioli waiting for you in the fridge (😲), this aioli recipe below will work for 6-8 ears of corn. Follow Chef Carl in the video for the complete Corn on the Cob recipe.

Ingredients for Red Pepper Aioli:

  • 1 red bell pepper
  • ½ cup prepared mayonnaise
  • 2 cloves garlic, minced
  • salt and pepper to taste*
    • *Available from Well Seasoned

Instructions for the Red Pepper Aioli:

  1. Preheat the oven to 400°.
  2. Place a bell pepper on a sheet pan lined with parchment paper and roast for 25-30 minutes or until skin is blackened and papery.
  3. Transfer the pepper to a small bowl and tightly wrap the bowl with plastic wrap. Let the pepper cool to room temperature. Peel the skins from the pepper and discard. Remove the stem and seeds and discard.
  4. Transfer the flesh of the bell pepper to a mini prep food processor. Add the mayonnaise and minced garlic. Pulse until the pepper is fully blended into the mayonnaise, scraping the sides and pulsing again if necessary.
  5. Transfer the aioli to an airtight container and refrigerate for several hours or overnight for the flavours to marry and the aioli to thicken. Store refrigerated for up to one week.
  6. Watch Chef Carl as he uses this Aioli to transform Corn on the Cob!

Prep Time:

45 Minutes (but best made overnight to let the aioli set).

Cook time:

30 Min

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