masala corn on the cob with chili aioli (sauce)

this is a recipe for a killer dry rub and creamy sauce for corn on the cob. we first tried it at an indian food class last summer, and have been crunching our cobs (?) this way since. the chef, who cooks at the indian oven, says this is a common street snack, "equivalent to hot dogs" in mumbai. de-lish.

Masala Corn on the Cob with Chili Aioli (aioli = a mayo-based sauce with garlic)

To prepare the aioli, mix the following in a food processor or blender:

- 1 jalapeno pepper, chopped finely with seeds left in
- 1/2 teaspoon chili flakes (or chili powder or cayenne pepper)
- 1 teaspoon minced garlic
- 1/2 cup mayonnaise
- sugar to taste (I usually end up adding a tablespoon or two to offset the heat of the pepper and the tart mayo)
- salt and pepper to taste
- thin to a nice saucy texture with a little chicken stock or water

Serve the aioli on the side of sweet corn prepared this way:

- ears of sweet corn (recipe is for 2 ears, but actually goes much farther, i usually have lots of aioli and chili mix left over)
- melted butter to brush
- 1 lime (for 2 people, so multiply according to your guests)
- 1 teaspoon chili powder and 1 teaspoon coarse salt, mixed in a small bowl

Cut the limes in half down the middle. Brush ears with butter, dip the wet side of the lime into the salt and chili mix, and rub on the ears, squeezing out the lime juice a little as you go. Drizzle the aioli over the corn. Sigh with happiness and contentment.

p.s. it's spiceeeey for lightweights like me. keep an ice tea handy. also, the chef suggested that the aioli recipe is also good with chicken or seafood.