Corn with Roasted Garlic Aioli, Lime, and Smoked Paprika Recipe

• 1 tablespoon roasted garlic puree (1 small head of garlic, roasted in a 350 degrees F oven for 40 minutes, cooled, and squeezed to remove the puree)
• 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 puree, mustard, and yolk in the bowl of a food processor fitted with a blade attachment.
2. Process until evenly combined, about 10 seconds.
3. 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.
4. Stop the processor, add the lemon juice, season with salt, and pulse until thoroughly mixed.
5. Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all of the ingredients are evenly incorporated.
6. Let sit for at least 30 minutes before using.
7. To serve, spread the desired amount of aioli (about 1 to 2 tablespoons) on the corn, then sprinkle with lime zest and smoked paprika.

garlic puree, mustard, egg yolk, extravirgin olive oil, grapeseed, freshly squeezed lemon juice, kosher salt, sweet corn, paprika

Taken from www.chowhound.com/recipes/garlic-mayo-with-lime-and-paprika-31011 (may not work)