Street Corn on the Cob with Garlic Aioli

A Lowcountry chef’s simple dish might be your new favorite summer side

Corn on the cob with cheese and lime in a bowl

Photo: Andrew Cebulka

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. 

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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. 


  • Street Corn on the Cob with Garlic Aioli (Yield: 4 servings)

  • For the corn

    • 4 ears of corn, shucked

    • ¼ cup Cotija cheese, crumbled

    • 2 tbsp. scallions, sliced

    • 1 tbsp. red pepper flakes

    • Lime wedges

  • For the garlic aioli

    • 6 peeled garlic cloves

    • 1 tbsp. lemon juice

    • 4 egg yolks

    • 4 cups neutral oil such as soybean or canola

    • 1 tbsp. salt

    • 1 cup water


  1. Make the garlic aioli: In a blender combine garlic, lemon juice, water, and yolks on medium speed for 30 seconds. With the blender running, very slowly add the oil a little at a time until it is all incorporated. Allow to chill before using.

  2. Cook the corn: Char the corn over an open flame or on a grill, turning frequently to evenly cook each ear.

  3. To serve: Place the cooked corn in a single layer and top with the garlic aioli, Cotija cheese, scallions, and red pepper flakes. Serve with a lime wedge.