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Grilled Corn with Aleppo-Pepper Aioli
© Con Poulos

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.

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  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.