Grilled Corn With Aleppo-Pepper Aioli Recipe

If you’re looking for a recipe that will take your taste buds on a culinary journey, then look no further than our Grilled Corn with Aleppo-Pepper Aioli recipe. This dish is perfect for anyone who loves the sweet, smoky taste of grilled corn and the bold flavors of Middle Eastern cuisine.

In this recipe, you’ll be grilling ears of fresh corn until they’re tender and slightly charred, then topping them off with a creamy and tangy aioli sauce that’s bursting with flavor. We use Aleppo pepper in our aioli – a unique spice blend that’s both earthy and zesty, with a moderate heat level. It perfectly complements the sweet and savory flavors of the grilled corn.

What’s great about this recipe is that it’s so versatile. You can serve it as an appetizer or as a side dish alongside your favorite grilled meats or vegetables. It’s perfect for summer cookouts, picnics, or any occasion where you want to impress your guests with delicious and flavorful food.

So fire up your grill, grab some ears of fresh corn, and let’s get cooking!

Why You’ll Love This Recipe

Grilled Corn With Aleppo-Pepper Aioli
Grilled Corn With Aleppo-Pepper Aioli

Are you looking for a way to take your grill cookout game to the next level? Look no further! This recipe for grilled corn with Aleppo-pepper aioli is sure to be a hit at your next barbecue.

One thing that makes this dish stand out is the use of Aleppo pepper in the aioli. It’s a moderate heat pepper, hailing from the Middle East, that adds a unique and delicious flavor to your typical corn on the cob. The white wine vinegar and honey in the aioli balance out the spice while adding tanginess and sweetness.

But don’t let the aioli steal all the attention – the grilled corn itself is just as worthy of praise. Brushed with olive oil and dusted with salt and sugar, it becomes perfectly caramelized on the grill. And that final touch of lime juice and zest brings a bright freshness to the dish.

Not only is this recipe flavorful, it’s also versatile in terms of serving options. You can serve it as elote, street-style corn with cotija cheese and chili flakes, or as a grilled vegetable side dish with an avocado butter spread. It pairs well with grilled chicken or even tossed into a salad.

So why will you love this recipe? With its unique flavors, caramelized texture, and versatility in serving options, it’s sure to impress your guests and elevate your grill game.

Ingredient List

 Fresh off the grill, this corn is ready to make your taste buds dance!
Fresh off the grill, this corn is ready to make your taste buds dance!

Here are the ingredients you will need for this recipe:

  • Corn on the cob
  • Salt
  • Sugar
  • Water
  • Aleppo pepper flakes
  • White wine vinegar
  • Shallot
  • Minced garlic clove
  • Cotija cheese
  • Feta cheese
  • Honey

For the aioli:

  • Egg yolks
  • Garlic cloves
  • Aleppo pepper
  • Lime zest and juice
  • Olive oil
  • Canola oil

For serving:

  • Grilled limes, halved
  • Chile flakes
  • Avocado butter
  • Red pepper sauce

Note: Aleppo pepper is a Middle Eastern spice with moderate heat. If unavailable, use crushed red pepper flakes as a substitute.

This ingredient list yields 6 servings.

The Recipe How-To

 Nothing says summer quite like sweet, juicy grilled corn.
Nothing says summer quite like sweet, juicy grilled corn.

Now that you have gathered essential ingredients, let’s start grilling!

Grilled Corn

  1. Preheat Your Grill. Preheat a gas grill to medium-high or heat a charcoal grill until coals are ash white.
  2. Remove the Husk and Silks. Remove and discard the outer dry husks and silk from each of the ears of corn.
  3. Prepare a Brine. In a large mixing bowl, combine 4 cups cold water, 1 tablespoon of salt, and 1 tablespoon of sugar; stir with a spoon until dissolved.
  4. Soak the Corn in Brine. Add ears of corn into the brine solution; soak for at least 10 minutes but no more than 30 minutes (not necessary to refrigerate).
  5. Grill Cook the Corn. Brush each ear of corn lightly with olive oil and season with sea salt to taste. Grill ears of corn over direct heat, turning occasionally, for about 12-15 minutes or until lightly browned on all sides.
  6. Let the Ears Cool For a Bit Once done, remove from the grill and let cool for several minutes before cutting off the kernels.

Aleppo-Pepper Aioli

  1. Combine Ingredients In a medium mixing bowl, whisk together 1 minced garlic clove, 1 small shallot finely chopped, 2 tsp of honey, and 2 tbsp white wine vinegar until combined.
  2. Add Pepper Flakes And Oil Gradually whisk in 1 teaspoon aleppo pepper flakes, a pinch of sea salt and black pepper then slowly pour in olive oil while constantly whisking until it emulsify making sure not to whisk too hard or too fast.
  3. Zest The Lime Add lime zest to aioli and stir well.

Assembling Grilled Corn AlepPepper Aioli

  1. Make Up Your Dish Place grilled corn in a serving platter, pour pepper lime aioli over top ; sprinkle with Cotija cheese.

Enjoy your delicious and flavorful grilled corn with Aleppo pepper aioli!

Substitutions and Variations

 Our special aioli is the perfect pairing to take your corn from ordinary to extraordinary.
Our special aioli is the perfect pairing to take your corn from ordinary to extraordinary.

While this grilled corn with aleppo-pepper aioli recipe is already bursting with flavor, here are some substitutions and variations you may want to consider to add your own personal twist:

– Cheese: Instead of cotija cheese or feta cheese, try using Parmesan or queso fresco for a different profile.

– Aioli: If you’re not a fan of garlic, you can leave it out of the aioli recipe or swap it for roasted garlic. You can also switch up the lime zest and juice for lemon or orange.

– Aleppo Pepper: This pepper has a moderate heat with some fruitiness and earthiness. If you can’t find it at your local grocery store, crushed red pepper flakes or chile flakes work well in place of Aleppo.

– Grilled Corn: For an even more decadent treat, brush the corn after grilling with avocado butter (mashed avocado mixed with softened butter), and sprinkle it with sea salt.

– Salad: Transform this dish into a street corn salad by cutting the grilled corn off the cob and mixing it with cherry tomatoes, diced jalapeño, chopped shallot, lime juice, and cilantro.

– Spicier Aioli: For heat lovers out there, try adding some hotter pepper sauce such as harissa or adobo chipotle to your aioli.

No matter which substitutions and variations you choose to customize your dish, this recipe will still be a crowd pleasure.

Serving and Pairing

 Corn on the cob just got a whole lot fancier with this Aleppo-pepper aioli.
Corn on the cob just got a whole lot fancier with this Aleppo-pepper aioli.

This grilled corn with aleppo-pepper aioli recipe is the perfect side dish for any summer BBQ or outdoor gathering. Pair it with some grilled chicken or steak for a complete and satisfying meal.

As an alternative, you can also turn this recipe into a main meal by adding some protein such as shrimp, sliced steak or chicken on top. This adds a whole new dimension of flavor to the dish, while keeping it light and fresh.

If you’re looking to add more veggies to your plate, this grilled corn pairs perfectly with a variety of vegetable recipes, such as a roasted vegetable salad or a simple corn salad with diced tomatoes and cotija cheese sprinkled on top.

As for beverages, we recommend serving a refreshing limeade with mint or ice-cold Mexican beer like Modelo or Corona to complement the flavors of the dish. However, if you prefer wine, we suggest pairing this dish with a light Pinot Grigio or Sauvignon Blanc which will harmonize well with the spiciness of the aioli.

Overall, this dish is versatile enough to pair well with many different foods and drinks while remaining the star of the show- that will leave your guests asking for more.

Make-Ahead, Storing and Reheating

 Fire up the grill and prepare for a flavor explosion!
Fire up the grill and prepare for a flavor explosion!

Grilled Corn with Aleppo-Pepper Aioli is a great recipe to make-ahead for a party or to store leftovers for later. The corn can be pre-grilled and stored in the refrigerator for up to 3 days before you are ready to serve it. The aioli can also be made up to 1 day in advance and should be stored in an airtight container in the fridge.

To reheat the grilled corn, wrap the ears of corn individually in aluminum foil and place them on the grill over medium heat for 10-12 minutes, flipping occasionally. You can also reheat them in the oven or microwave, but keep in mind that this may affect the texture of the grilled corn.

The aioli can be served cold or at room temperature and does not need to be reheated. However, if you prefer it warm, heat it on low heat using a double boiler or a non-stick pan until it reaches your desired temperature.

If you have any leftover aioli, use it as a dip for vegetables or spread it on sandwiches as a delicious spread. The grilled corn can also be sliced off the cob and added to salads or used as a side dish for grilled chicken or steak.

Remember that storing and reheating the grilled corn with Aleppo-Pepper Aioli will change the texture and flavor of the dish slightly, but with proper preparation and storage techniques, you can still enjoy its delicious taste days after you’ve made it.

Tips for Perfect Results

 This vibrant aioli goes great with chicken, steak, and just about anything else you can throw on the grill.
This vibrant aioli goes great with chicken, steak, and just about anything else you can throw on the grill.

Grilling corn on the cob requires a level of attention, care and technique to obtain perfect results. Fear not, with these tips, you will be just steps away from achieving delicious and perfectly grilled elote. Here are my tips for making sure your grilled corn with Aleppo-Pepper Aioli recipe is a success:

First off, it’s important to soak corn in cold water for approximately 30 minutes before grilling. Doing so will help retain moisture while on the grill and prevent corn kernels from drying out.

While grilling the corn, be sure to keep an eye on it to prevent over or undercooking. The key is to achieve a charred outside while keeping the inside crisp and tender. Rotate each cob every few minutes, allowing each side to cook evenly.

When seasoning the corn, sprinkle a moderate amount of sea salt and chili flakes over it as soon as it comes off the grill while it’s still hot. This allows the flavors to meld together beautifully.

For maximum flavor, baste your corn with butter! A mixture of avocado butter and lime zest can add some extra zing to your grilled corn; otherwise, regular butter will suffice.

Finally, don’t forget about the Aleppo-Pepper Aioli! It’s important to let the aioli rest in the fridge for at least an hour before serving to allow all those delicious flavors to blend together properly. Once ready to serve, drizzle liberally over your perfectly grilled elote for that final touch that takes this dish from good to great.

Following these simple tips and tricks will ensure that your grilled corn with Aleppo-Pepper Aioli not only looks great but tastes even better!

Bottom Line

In conclusion, the Grilled Corn with Aleppo-Pepper Aioli Recipe is a must-try for any BBQ enthusiast. The combination of grilled corn and rich aioli sauce with a moderate heat provides a unique flavor that is sure to satisfy your taste buds. With the right ingredients and proper grilling techniques, you can make this recipe a regular part of your BBQ menu. You can even add your own variations to the recipe and make it your own.

As a final reminder, always remember to buy the freshest corn available, preferably from your local farmer’s market or grocery store. Quality ingredients will certainly take this dish up a notch. Also, make sure to grill the corn until it has some char marks but avoid overcooking it to maintain its natural texture and sweetness.

I am confident that this recipe will impress your family and friends at your next BBQ gathering. So go ahead, give it a try! And if you like it as much as I do, don’t forget to share it with others by adding it to your favorite food blogs or social media networks. Bon Appetit!

Grilled Corn With Aleppo-Pepper Aioli

Grilled Corn With Aleppo-Pepper Aioli Recipe

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, 🙂
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American
Calories 364.8 kcal


  • 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


  • 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.



Serving: 802gCalories: 364.8kcalCarbohydrates: 39.7gProtein: 6.2gFat: 22.9gSaturated Fat: 4.4gCholesterol: 43.6mgSodium: 4842.9mgFiber: 3.3gSugar: 13.4g
Keyword < 30 Mins, Cheese, Corn, Kid-Friendly, Peppers, Vegetable, Weeknight
Tried this recipe?Let us know how it was!

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Shara @The Bird BBQ

Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.