Creamy Smoked Corn Aioli

Pro tips

• Juice the corn by cutting kernels from the cob, then press through a fine-mesh strainer to extract maximum liquid before cooking.
• Cook the corn juice over medium heat and stir frequently to prevent scorching on the bottom as it thickens.
• Taste and season aggressively at the end—corn can be mild, so salt and pepper are critical for depth.
• For best results, use fresh corn at peak season when kernels are plump and milky; frozen corn works but yields less intense flavor.

Substitutions

• Butter → ghee or olive oil (use less oil as it's more potent)
• Aleppo pepper → Marash pepper or crushed red pepper flakes (adjust to taste)
• Smoked paprika → regular paprika or smoked chili powder

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat with a splash of cream if too thick.

Equipment

fine-mesh strainer · saucepan

Can I make this aioli ahead of time?

Yes. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally, and thin with a splash of cream or water if needed.

What's the difference between this and traditional aioli?

Traditional aioli is egg-based and emulsified with oil. This version uses fresh corn juice thickened with heat and butter, making it dairy-rich and cooked rather than raw.

Can I substitute smoked paprika?

Yes. Use regular paprika for less smoke, or substitute with smoked chili powder for deeper heat. Adjust quantity to taste.

What if I can't find Aleppo pepper?

Replace with Marash pepper or use a pinch of crushed red pepper flakes mixed with a touch of sweet paprika for similar fruity heat.

How thick should the aioli be?

Cook until it coats the back of a spoon and falls slowly. If too thin, simmer longer; if too thick, whisk in cream or milk until pourable.