INGREDIENTS

• 1 pack of The Lottie
• Toasted buns

Calabrian Aioli

• 1 cup mayo
• 1 tbsp chopped Calabrian peppers in oil (Divina recommended)
• Optional: splash of honey or rice wine vinegar, to taste

For the Corn Relish

• 4 ears corn- shucked and cleaned
• ¼ cup yellow mustard seeds
• ½ red pepper, small diced
• 2 cups white wine vinegar 
• 2 tbsp salt
• 1 tbsp sugar

DIRECTIONS

Make the Calabrian Aioli:

• In a small bowl, mix together mayonnaise and chopped Calabrian peppers. 
• Taste and adjust with a splash of honey or rice wine vinegar, if desired. Set aside.

Make the Corn Relish:

• In a small saucepan, combine vinegar, salt, and sugar.
• Bring to a boil, stirring until the sugar and salt dissolve. Keep hot.
• Pre-heat a grill (or grill pan) to medium-high.
• Grill the corn, turning every 2 minutes, until lightly charred on all sides (about 8–10 minutes total).
• Let cool slightly, then slice the kernels off the cob into a heat-proof bowl.
• Add mustard seeds and diced pepper to the bowl with the corn.
• Pour the hot brine over the mixture, ensuring everything is submerged.
• Press a small plate or bowl directly on top as a weight to keep the vegetables under the liquid.
• Allow the mixture to cool to room temperature, then cover and refrigerate for at least 30 minutes (longer for deeper flavor).

Grill & Assemble:

• Heat & serve the Lottie your favorite way (check out our FAQs for tips)
• Top with calabrian aioli and corn relish (the more the merrier). Enjoy!