Try this recipe from Tony Vu of the Good Bowl in downtown Traverse City at the Sara Hardy Downtown Farmers Market on Saturday, September 3rd!
Corn Ribs with Lemon Basil Aioli
- 3 ears of corn, quartered lengthwise
- 1.5 cups of mayonnaise
- 1 cup of basil
- 1 tablespoon of chopped garlic
- 1 tablespoon of lemon juice
- Zest from 1 lemon
Boil corn until kernels turn bright yellow, about 5 minutes
Roughly chop basil, combine with mayo in the bowl of a food processor and blend until mayo turns green.
Add garlic and blend until incorporated.
Add lemon and zest and blend for 45 seconds.
If food processor is not available, mince basil and garlic and whisk with mayo until incorporated. Add lemon and zest and whisk again.
Spread aioli over corn, season with salt and pepper and enjoy.