Instructions

For the Cilantro Lime Aioli Sauce:

1. To a processor, emerson blender cup or bowl; blend together the garlic, egg yolk, lime juice, cilantro, lime zest, mustard and salt.
2. Mix together the oils, slowly pour into container in a thin stream, pulse, blend or whisk until all the oil is combined.
3. Place into a jar or container with a lid, store in the refrigerator until ready to use.

For the Corn Batter:

1. In a medium bowl, whisk together the the muffin mix, eggs and milk.

NOTE: The batter will be a lot thinner then if you were making batter for cornbread.

For the Corn:

1. Line a baking pan with parchment paper.
2. Line a wire cooling rack with paper towels.
3. Pour oil into a shallow pan (3-inches or oil), insert a thermometer.
4. Turn heat on high until the oil reaches 360 to 370°.
5. While the oil is heating make the batter
6. Clean the corn of the husk and silk.
7. Skewer corn with lollipop sticks.
8. Pour cornstarch on a plate, dip corn, hold over the sink and pat off any extra cornstarch, place on prepared baking sheet.
9. When oil is heated, dip or spoon batter over prepared corn, tap off any extra batter and place in the hot oil

TIP: Only fry one ear of corn at a time. This will help keep the temperature level.

1. Once the corn is in the hot oil leave it alone, don't turn it until that side is done, otherwise the batter will float off.
2. Drain on the prepared wire rack.
3. Serve plain or with the aioli sauce!
4. For a little kick add a sprinkle of the lime zest and chopped cilantro.
5. Store leftover corn flat, in a container without a lid in the refrigerator.

How to Reheat:

1. Preheat oven to 375°. Line a cookie sheet with parchment paper. Place corn on prepared cookie sheet and bake 20 minutes.