Steamed Corn with Spicy Allioli – Jesse Gerner – Dani Valent

A killer corn snack with plenty of kick

Chef Jesse Gerner serves this luscious tapas-style dish at Bomba in Melbourne and I’m pretty sure patrons would picket the restaurant if this signature dish was ever removed from the menu.

Find out why in this video. Steamed corn is coated in butter, sprinkled with dried corn and laid over a bed of luscious allioli (that’s a Spanish version of aioli or mayo, folks!)

Serves: 4 as a starter or tapas-style side dish
Time: 45 minutes


Dried Maize

  • 100 grams dried maize (dried corn kernels or ‘corn nuts’)

Spicy Allioli (it’s Spanish for aioli)

  • 2 egg yolks
  • 1 whole egg
  • 1 tablespoon smoked paprika
  • 1 teaspoon hot paprika
  • 1 tablespoon Dijon mustard
  • salt
  • ½ clove garlic, finely grated
  • ½ tablespoon white wine vinegar
  • ½ lemon, juice only
  • 1 tablespoon water
  •  500 grams blended oil (a mixture of olive oil and vegetable oil)


  • 2 corn on the cob
  • 50 grams butter


Dried maize
1. Place corn nuts into mixing bowl and blitz 30 sec/speed 10. Transfer into a bowl and set aside. No need to clean mixing bowl.

Spicy Allioli
2. Place all ingredients except for the water and oil into mixing bowl and blend on speed 5. Whilst blending, drizzle the water in through hole in mixing bowl lid to assist with the emulsification process.

3. Slowly drizzle oil in through hole in mixing bowl lid until you hear the emulsion thicken up. Transfer allioli into a bowl and set aside. Clean and dry mixing bowl.

4. Measure water into mixing bowl and place Varoma into position. Cut off ends of corn and remove husks. Cut cobs in half and place standing upright in Varoma. Place lid into position and steam 16 min/Varoma/speed 1.

5. Spread allioli over a serving plate. Remove corn from Varoma and stand upright. Season with salt and skewer ends. Roll corn cobs in butter, then roll in dried maize to coat.

Place corn cobs on allioli-dressed plate to serve.


  • Buy the dried maize/corn nuts from a nut shop.
  • Add an extra tablespoon of water if allioli is too thick.
  • A light olive oil may be substituted for the blended oil.
  • You’ll have allioli left over: put it on sandwiches, burgers and salads.

Jesse whipped up other amazing dishes throughout the day. Subscribe to try his Mackerel with Pil Pil on Olive Oil Rice, Breakfast Curd with Toasted Grains or Casa Daiquiri. I also grabbed him for a chat.

More about this website

Dani Valent Cooking is a subscription website for Thermomix cooking videos. It’s a place to find inspiring, informative, practical, beautiful Thermomix videos.

Subscribers have access to the complete recipe library plus a new video and recipe every week. Dani Valent Cooking is the destination for everyone that wants to get more from their Thermomix.

The site follows on from my award-winning Thermomix cookbooks.

See more about the site…

What are people saying about Dani Valent Cooking?

If you like what you’ve seen today, why not subscribe or purchase a gift voucher for that Thermo-lover in your life!

More about this video

If you want to eat well in Melbourne, check out Jesse Gerner’s restaurants, Bomba, Añada and Green Park.

Listen to me chatting Thermomix with Jesse Gerner on the radio.

My dress is from Hong Kong (no brand) but my silver necklace is from local jeweller e.g. etal.

View PDF
I love my Elk top & Obus pants

What's this site all about?

My business card says ‘Writer. Eater. Traveller. Cook.’ I do all these things with equal passion, which is why I’m sometimes sitting at my laptop with an apron on! This is where I share all my best bits of writing, recipes and videos. There are free areas of the site where you can stay up to date with my journalism and get a taste of my cooking adventures. Sign up as a member and you’ll get access to my awesome and ever-growing library of cooking videos and recipes, focusing on Thermomix.

This is a place for inspiration, chefs’ secrets, practical tuition and happy creativity. If you like cooking and eating delicious food and basking in the compliments of family and friends, this site is for you. You’ll be amazed what you can create with my recipes and videos as your guide.

See what recipes are available here.

What do members love about the site?

Become A Member

© Dani Valent 2024