Grilled Corn With Aleppo-Pepper Aioli |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Recipe by Eric Ziebold at his latest restaurant Sou'Wester in Washington DC, he slathers corn on the cob with an aioli spiked with hot Aleppo pepper. F&W Magazine, September 2010 edition. From Behroush: The Saffron King and his Amazing Journey, :) 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 cheese or 6 tablespoons crumbled feta cheese |
Directions:
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.
3. 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.
4. Gradually whisk in cup vegetable oil until thick. Whisk in 1 teaspoon honey and season with salt.
5. 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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