"For me it’s more about the food at the tailgating party than the actual game,” says Decca. Tailgates can be very meat centric, so Decca likes to think of creative vegetable dishes such as this spicy corn on the cob. “Corn on the cob is easy to eat with your hands and the Parmesan aioli and ancho chili give it another dimension of flavor,” she says.

    Grilled Corn on the Cob With Parmesan Aioli and Chili Powder

    Where: LouisvilleWho: Annie Pettry, Decca

    Ingredients:

    • Corn on the cob, as needed
    • Mayonnaise
    • Sour cream
    • Grated Parmesan cheese
    • Salt
    • Lime
    • Chili powder

    Directions:

    1. Before you head to the game: Shuck the corn leaving the stem on the cob for easier handling.
    2. Make the aioli: Mix together equal parts mayonnaise, sour cream, and season to taste with salt, lime zest, and lime juice.
    3. At the game: Heat your grill to medium high. Grill the corn on all sides until the kernels have softened and are blistered and charred. Let the corn cool slightly then lather it in Parmesan aioli and sprinkle with chili powder.
    

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