At his latest restaurant, Sou'Wester, in Washington, DC, Eric Ziebold slathers corn on the cob with an aioli spiked with hot Aleppo pepper. Bobby Flay: Grilled Corn More Corn Recipes

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Eric Ziebold
September 2010

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Credit: © Con Poulos

Recipe Summary test

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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