Grilled Corn with Aleppo-Pepper Aioli

By á-463

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 or feta cheese

Details

Servings 6
Adapted from foodandwine.com

Preparation

Step 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.

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.