Aioli goes great on a burger, a sandwich, or even dolloped on a baked potato, so why not slather it over corn on the cob? This dairy-free recipe is full of flavor thanks to the addition of roasted garlic and Dijon mustard. Lime adds a nice kick of acidity to balance out the rich mayo-based aioli, and smoky paprika gives the creamy topping a bit of bite. Vegan? Replace the egg, vegetable oil and olive oil with Vegenaise and mix it with the garlic purée and Dijon mustard.

  • Yields: 1 1/4 cups aioli
  • Difficulty: Easy
  • Total: 20 mins, plus 30 mins resting time

Ingredients (10)

  • 1 tablespoon roasted garlic purée (1 small head of garlic, roasted in a 350°F oven for 40 minutes, cooled, and squeezed to remove the purée)
  • 1 teaspoon Dijon mustard
  • 1 egg yolk
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup grapeseed or vegetable oil
  • 2 teaspoons freshly squeezed lemon juice
  • Kosher salt
  • Sweet corn, cooked as desired and left on the cob
  • Limes (as many as desired)
  • Smoked paprika


  1. Place the garlic purée, mustard, and yolk in the bowl of a food processor fitted with a blade attachment. Process until evenly combined, about 10 seconds.
  2. With the motor running, slowly add the olive oil in a thin stream, followed by the grapeseed or vegetable oil, until completely combined, about 2 minutes.
  3. Stop the processor, add the lemon juice, season with salt, and pulse until thoroughly mixed. Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all of the ingredients are evenly incorporated.
  4. Let sit for at least 30 minutes before using.
  5. To serve, spread the desired amount of aioli (about 1 to 2 tablespoons) on the corn, then sprinkle with lime zest and smoked paprika.