Grilled Corn with Aleppo-Pepper Aioli
A Syrian dish of ears shucked corn, apple cider vinegar and honey, seasoned with aleppo pepper and clove and grilled. It's finished with crumbled cotija or feta cheese.
30 min · Serves 6 · Easy
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 15 min · 30 min total
- easy
- 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.
- 2
Add 6 ears shucked corn; blanch for 1 minute. Drain the corn. In a small bowl, whisk 1 large egg yolk with 1 teaspoon vinegar, 1 teaspoon Aleppo pepper flakes, 1 minced garlic clove and 1 teaspoon minced shallot.
- 3
Gradually whisk in cup vegetable oil until thick. Whisk in 1 teaspoon honey and season with salt.
- 4
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
- apple cider vinegar: White wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.
