Fairfield Street Corn | Cooking with Genee Habansky
Old bay grilled corn with garlic aioli & grated Arcadia goat cheese
Corn is a traditional dinner favorite during the summer. Naturally sweet, it’s the perfect compliment to your favorite grilled meat. Plain grilled, steamed with seafood or even eaten raw, there is no wrong way to serve corn! Corn is commonly sold out of street carts in areas like Central America. I discovered this during my travels through this area. The corn would be prepared and served with chili powder, drizzled with mayonnaise and a squeeze of lime juice. The recipe presented below features ingredients that can be found at the Fairfield Farmers Market. The corn and garlic can be found at the Little River Farm stand while the Arcadia goat cheese, which is a Spanish style hard cheese, is available at the Beltane Farm stand.
- 6 ears of corn, husks removed
- 3 tablespoons olive oil
- 3 tablespoons old bay, divided
- 2 garlic cloves
- 5.1 tablespoon mustard
- Juice of half a lemon
- 2 egg yolks
- 1/4 to 1/2 cup canola oil
- Salt and pepper to taste
- 3 tablespoons of Arcadia goat cheese grated with a micro plane
- 3 tablespoons of chives small diced
- Preheat grill to medium high heat.
- To make aioli- in the bowl of the food processor add garlic and pulse until minced, add mustard, lemon juice and egg yolks. With the processor running, slowly drizzle the canola oil until the mixture resembles mayonnaise. Season with salt and pepper to taste and put aside.
- Mix 1 tablespoon of old bay with olive oil and rub corn.
- Grill corn until slightly charred.
- To serve – sprinkle remaining old bay seasoning on corn. Drizzle with aioli, sprinkle Arcadia cheese and chives.