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Grilled Corn with Aleppo-Pepper Aioli

  • 6servings
  • 30minutes

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Source: www.foodandwine.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, E
MineralsZinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 gallon water

  2. 1/4 cup sugar

  3. 1/4 cup salt

  4. 6 ears shucked corn

  5. 1 large egg yolk

  6. 1 teaspoon white wine vinegar

  7. 1 teaspoon Aleppo pepper flakes

  8. 1 minced garlic clove

  9. 1 teaspoon minced shallot

  10. 1/2 cup vegetable oil

  11. 1 teaspoon honey

  12. 6 tablespoons crumbled Cotija or feta cheese

Instructions Jump to Ingredients ↑

  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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