Grilled Corn with Sriracha Aioli Grilled Corn with Sriracha Aioli

Food styling by Ashley Denton | Prop styling by Sasha Seymour Image by: Jeff Coulson

Grilled corn is the ultimate summer side. Brushing the aioli onto the corncobs during grilling allows it to cook. If raw eggs are a concern for you, discard the remaining aioli rather than serving it at the table. If you prefer, substitute with our Sriracha Mayonnaise.

  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 8 servings


Grilled Corn:
Sriracha Aioli:


Sriracha Aioli: In bowl, whisk together egg yolks, mustard, garlic, salt and pepper. Gradually whisk in vegetable oil until mixture is pale yellow and thickened. Gradually whisk in olive oil. Stir in vinegar, sriracha and cilantro (if using). (Make-ahead: Refrigerate in airtight container for up to 5 days.)

Grilled Corn: Place corncobs on lightly greased grill over medium heat; close lid and grill, turning occasionally and brushing each corncob with 1 tbsp of the aioli during last 5 minutes of grilling, until kernels are deep yellow and tender, 15 to 20 minutes. Serve with remaining aioli.

Change it up: Sriracha Mayonnaise
Omit egg yolks, salt, vegetable oil, extra-virgin olive oil and red wine vinegar; substitute with 1 cup prepared mayonnaise.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 134 mg
  • Sugars 6 g
  • Protein 7 g
  • Calories 388.0
  • Total fat 25 g
  • Potassium 430 mg
  • Cholesterol 72 mg
  • Saturated fat 3 g
  • Total carbohydrate 43 g


  • Iron 10.0
  • Folate 40.0
  • Calcium 1.0
  • Vitamin A 8.0
  • Vitamin C 18.0
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Appetizers & Snacks

Grilled Corn with Sriracha Aioli