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1
Soak the corn after shucking in cold water for 1 hour.
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2
Bring a large pot of water to a boil over medium heat.
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3
Add the corn on the cob and cook for about 10 minutes.
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4
Remove from the water and allow to drain and cool.
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5
In a large bowl mix together the oil, melted butter, garlic, rosemary, Parmesan, sage and salt and pepper, to taste.
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6
Toss the cooked corn into the oil mixture and coat evenly.
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7
Refrigerate for about 20 minutes.
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8
Preheat the outdoor grill to medium.
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9
About 10 minutes from dinner time, put the marinated corn on the heated grill and cook, while turning, for about 10 minutes.
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10
Transfer to a serving platter and serve with the Spicy Aioli.
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11
In a blender add all ingredients except the oil, salt and pepper and hot sauce.
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12
Blend for about 2 minutes.
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13
With the blender running, slowly begin to add the grapeseed oil, stopping occasionally to scrape the sides of the blender and to check the thickness of the aioli.
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14
Continue to blend until all of the oil is incorporated.
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15
If the aioli becomes too thick, add a little water to thin.
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16
Adjust the seasoning with salt, pepper and hot sauce, to taste, if using.
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17
*RAW EGG WARNING
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18
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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19
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
