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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
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Prep Time 15 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American
Calories 364.8 kcal

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

Instructions
 

  • 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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Nutrition

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
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