Ingredients
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6 ears of corn
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3 lemons, zested
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6 tbsp queso blanco
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3 oz bacon lardons, chopped
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3 tbsp cilantro
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4 egg yolks
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3 limes, juiced and zested
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2 cloves garlic
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6 tsp Dijon mustard
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salt and pepper
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3 tsp grapeseed oil
Steps
1
Peel both ears of corn and soak in cold, salted water for 20 minutes.
2
Place corn on a hot grill, approx. 3 min. on each side.
3
To make lemon aioli, put all ingredients in a blender and pulse until thickened.
4
Finish corn with lemon aioli (1 Tbsp. on each ear), lemon zest, bacon lardons, queso blanco, and cilantro.
