Grilled Corn with Aleppo-Pepper Aioli
Recipe from Food & Wine

At his latest restaurant, Sou'Wester, in Washington, DC, Eric Ziebold slathers corn on the cob with an aioli spiked with hot Aleppo pepper.


Grilled Corn with Aleppo-Pepper Aioli
Con Poulos

by 1  person

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Servings: 6
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Corn on the Cob, Grilled Corn on the Cob, Grilling, Grilling Vegetables, Vegetables
 
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Ingredients
  • 1  gallon
    water
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  • 1/4  cup
    sugar
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  • 1/4  cup
    salt
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  • 6 
    ears shucked corn
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  • 1 
    large egg yolk
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  • 1  teaspoon
    white wine vinegar
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  • 1  teaspoon
    Aleppo pepper flakes
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  • 1 
    minced garlic clove
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  • 1  teaspoon
    minced shallot
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  • 1/2  cup
    vegetable oil
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  • 1  teaspoon
    honey
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  • 6  tablespoons
    crumbled Cotija or feta cheese
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Directions
1.
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.
2.
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.
3.
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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