6 ears of corn, husked

6 tablespoons Creole aioli (recipe below)

1⁄2 cup cotija cheese, finely crumbled 2 fresh limes, quartered

4 green onions, chopped finely

Bring a large pot of vegetable stock or salted water to a boil over medium-high heat. Add the ears of corn and cook until tender, about 6–8 minutes.

Coat the corn ears generously with a thin layer of Creole aioli. Place the finely crumbled cotija cheese on a plate and roll each corn cob to coat well.

Serve garnished with green onions and lime wedges.

Creole Aioli

1 cup Duke’s mayonnaise

1  teaspoon roasted garlic paste (available at specialty markets or home-made)

2  teaspoons harissa paste (available at specialty markets)

11⁄2 teaspoons whole-grain Dijon mustard

1⁄2  teaspoon fresh ground black pepper

1⁄2  teaspoon ground white pepper

1⁄2  teaspoon smoked paprika

1⁄4 teaspoon ground allspice

1 teaspoon sherry vinegar

11⁄2 tablespoons fresh chopped parsley

Combine all the ingredients in a small bowl and mix well. Seal and store in the refrigerator for up to 6 weeks.