Grilled Corn With Aleppo-Pepper Aioli
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“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, :)”
Grilled Corn With Aleppo-Pepper Aioli
0 recipe photos
READY IN:30mins |
SERVES:6 |
UNITS:US |
|
Ingredients Nutrition
- 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
Directions
- 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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Grilled Corn With Aleppo-Pepper Aioli