Recipe for: Grilled Corn with Aleppo-Pepper Aioli
|6 ears||shucked corn|
|1||large egg yolk|
|1 tsp||white wine vinegar|
|1 tsp||Aleppo pepper flakes|
|1||minced garlic clove|
|1 tsp||minced shallot|
|½ cup||vegetable oil|
|6 Tbs||crumbled Cotija or feta cheese|
1. Light a grill. In a large saucepan, bring 1 gallon water to a boil with ¼ cup sugar and ¼ 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.
This grilled corn makes a great side dish for BBQ ribs.