Street Corn with Garlic Aioli, Chili-infused EVOO & Cotija Cheese - CAPATRITI

Street Corn with Garlic Aioli, Chili-infused EVOO & Cotija Cheese


  • 4 ears of Grilled Corn
  • 1/4 cup of mayonnaise
  • 1/2 cup Cotija Cheese
  • 1 tbsp organic lime juice (fresh squeezed)
  • 1/2 tsp Granulated Garlic
  • 1 egg yolk
  • Capatriti olive oil (to taste)
  • Lime Zest from 2 Limes
  • Lime Juice from 2 Limes
  • Chili Powder (to taste)
  • Salt & Fresh Ground Pepper (to taste)


Grill fresh corn on open flame

Make Aioli – Using a mortar and pestle, pound the garlic with the salt until smooth. In a separate bowl, add the egg yolk, about half of the garlic and a 1/2 teaspoon of water. Mix well with a whisk. Slowly dribble the olive oil into the egg yolk mixture, whisking constantly. As the egg yolk absorbs the oil, the sauce will thicken, lighten in color, and become opaque. This will happen rather quickly. Then you can add the oil a little faster, whisking all the while. If the sauce is thicker than you like, thin it with a few drops of water. Taste and add more salt and garlic, as desired.

Zest two limes, add to aioli

Add juice from two limes to aioli

Coat corn with Lime Aioli, cover with chili powder, and enjoy!


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