Grilled Corn with Aleppo-Pepper Aioli

• FAST
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 1 gallon water
2. 1/4 cup sugar
3. 1/4 cup salt
4. 6 ears shucked corn
5. 1 large egg yolk
6. 1 teaspoon white wine vinegar
7. 1 teaspoon Aleppo pepper flakes
8. 1 minced garlic clove
9. 1 teaspoon minced shallot
10. 1/2 cup vegetable oil
11. 1 teaspoon honey
12. 6 tablespoons crumbled Cotija or feta cheese

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.