Steamed Corn with Spicy Allioli – Jesse Gerner – Dani Valent
Taste the heat with Steamed Corn coated in Spicy Allioli—Jesse Gerner’s signature dish at Bomba, Melbourne. A must-try tapas-style snack!
Ingredients
- 100 grams dried maize (dried corn kernels or ‘corn nuts’)
- 2 egg yolks
- 1 whole egg
- 1 tablespoon smoked paprika
- 1 teaspoon hot paprika
- 1 tablespoon Dijon mustard
- salt
- ½ clove garlic, finely grated
- ½ tablespoon white wine vinegar
- ½ lemon, juice only
- 1 tablespoon water
- 500 grams blended oil (a mixture of olive oil and vegetable oil)
- 2 corn on the cob
- 50 grams butter
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