Grilled Corn With Aleppo-Pepper Aioli Recipe

Name: Grilled Corn With Aleppo-Pepper Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 gallon water, 1/4 cup sugar, 1/4 cup salt, 6 ears shucked corn, and more.

Yes, Grilled Corn With Aleppo-Pepper Aioli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Corn With Aleppo-Pepper Aioli

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