I woke up a few minutes before the Cooper-Young Farmer’s Market opened on Satuday with a determination to buy heirloom tomatoes and corn on the cob to make a tomato sandwich with a smoked corn aioli for breakfast. An episode I watched on PBS’s A Chef’s Life introduced me to the idea.
I succeeded in finding tomatoes but no corn on the cob at the market. Fresh Market saved me on the corn. When I returned home, I used my Camerons smoker to smoke the corn.
I baked a loaf of sourdough bread a few days before, so the aioli required the most preparation time from me while the corn smoked.
The result was a fresh treat without meat for breakfast (and for lunch on another day).
Tomato Sandwiches with Smoked Corn Aioli
- 1 Ear of corn, husks and straw removed
- 2 tsp Extra Virgin Olive Oil
- 2 tbsp Cherry wood chips
- 3 large Egg yolks, room temperature
- juice of 1 Fresh Lemon
- 1 tsp Salt
- 2 tsp Dijon Mustard
- 2 cups Extra Virgin Olive Oil
- 1 Heirloom tomato, sliced thin
- Fresh cracked pepper
- Kosher salt
- Brush an ear of corn with olive oil on all sides. Place cherry wood chips in the base of a Camerons smoker and place the corn on the grill and pan above the chips. Smoke for 20 minutes or until golden brown
- While corn is smoking, place all of the ingredients from egg yolks through mustard in the mixer bowl of a Kitchenaid mixer. Whip until it starts to thicken and get shiny. Slowly add the oil using a condiment bottle with pointed dispenser down the sides of the bowl. Make sure that you allow plenty of time for the oil to mix with the egg mixture as the ingredients blend together.
- When the corn is finished in the smoker, remove the ear and cool. Use a knife to cut the kernels off the cob. Finely chop the kernels, then stir into the aioli.
- Assemble your sandwiches with aioli on toasted slices of bread with tomato and salt and pepper to taste.
The aioli may be safely stored in a sealed container in the refrigerator for up to 2 weeks.