Grilled Corn With Aleppo-Pepper Aioli

Name: Grilled Corn With Aleppo-Pepper Aioli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 gallon water; 1/4 cup sugar; 1/4 cup salt; 6 ears shucked corn; 1 large egg yolk; 1 teaspoon white wine vinegar; 1 teaspoon aleppo pepper, flakes; 1 minced garlic clove; 1 teaspoon minced shallot; 1/2 cup vegetable oil; 1 teaspoon honey; 6 tablespoons crumbled Cotija cheese or 6 tablespoons crumbled feta cheese

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Recipe by Manami

Recipe by Eric Ziebold at his latest restaurant Sou'Wester in Washington DC, he slathers corn on the cob with an aioli spiked with hot Aleppo pepper. F&W Magazine, September 2010 edition. From Behroush: The Saffron King and his Amazing Journey, :)

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READY IN: 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

gallon water
¹⁄₄

cup sugar
¹⁄₄

cup salt
6

ears shucked corn
1

large egg yolk
1

teaspoon white wine vinegar
1

teaspoon aleppo pepper, flakes
1

minced garlic clove
1

teaspoon minced shallot
¹⁄₂

cup vegetable oil
1

teaspoon honey
6

tablespoons crumbled Cotija cheese or 6 tablespoons crumbled feta cheese

DIRECTIONS

Light a grill. In a large saucepan, bring 1 gallon water to a boil with 1/4 cup sugar and 1/4 cup salt.
Add 6 ears shucked corn; blanch for 1 minute. Drain the corn.
In a small bowl, whisk 1 large egg yolk with 1 teaspoon white wine vinegar, 1 teaspoon Aleppo pepper flakes, 1 minced garlic clove and 1 teaspoon minced shallot.
Gradually whisk in cup vegetable oil until thick. Whisk in 1 teaspoon honey and season with salt.
Grill the corn over high heat, turning a few times, until nicely charred all over, about 5 minutes. Transfer the corn to a platter and spread it with the aioli. Sprinkle with 6 tablespoons crumbled Cotija or feta cheese and serve hot.

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