Recipe for: Grilled Corn with Aleppo-Pepper Aioli

Grilled Corn with Aleppo-Pepper Aioli
1 gallon water
¼ cup sugar
¼ cup salt
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
1 tsp honey
6 Tbs crumbled Cotija or feta cheese


Preparation Time: 25 Minutes

Cooking Time: 5 Minutes

Total Time: 30 Minutes

Servings: 6


Corn, Side


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