Grilled Corn with Aleppo-Pepper Aioli

At his latest restaurant, Sou'Wester, in Washington, DC, Eric Ziebold slathers corn on the cob with an aioli spiked with hot Aleppo pepper.

video Bobby Flay: Grilled Corn

Slideshow:  More Corn Recipes

  • Total Time:
  • Servings: 6
KEY: Summer, Grilling/Barbecuing, Barbecue/Cookout, Dinner Party, American, Southwestern/Tex-Mex, Side Dishes, Fast, Staff Favorites, Vegetarian

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Ingredients

  • 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 or feta cheese

How to make this recipe

  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.
Contributed By Photo © Con Poulos Published September 2010

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