Grilled Corn With Aleppo Pepper Aioli Recipes

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GRILLED CORN WITH ALEPPO-PEPPER AIOLI



Grilled Corn With Aleppo-Pepper Aioli image

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, :)

Provided by Manami

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 364.8, Fat 22.9, SaturatedFat 4.4, Cholesterol 43.6, Sodium 4842.9, Carbohydrate 39.7, Fiber 3.3, Sugar 13.4, Protein 6.2

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