At the peak of summer, corn on the cob needs little more than butter and salt to shine. But if you want to impress your guests while still keeping it simple, look to Greg Garrison, executive chef of the Savannah restaurant Repeal 33. Topped with Cotija cheese, scallions, and a squirt of fresh lime juice, his dish “includes a garlic aioli that balances the natural sweetness of the corn and the heat from the red pepper flakes,” he says.
Garrison’s street corn was inspired by tapas he enjoyed at Boston’s TORO during his years working in that city. “I wanted to introduce a dish that paid homage to those experiences,” he explains, “while also serving one of my favorite street foods, using local ingredients to ensure the best flavor.”
Repeal 33, meanwhile, is known for its eclectic but refined offerings—think grilled octopus topped with chili crisp but also Southern classics like shrimp and white cheddar grits with tomato gravy. Though the grilled corn is on the restaurant’s regular menu, Garrison also sees a lot of guests opting for their tasting menu. “It’s served family-style with optional wine pairings so they can explore some new flavor profiles and seasonal ingredients that may not be on our regular menu,” he says.
Below, Garrison shares his corn recipe—an ideal choice for your next backyard barbecue.
