Grilled Corn With Aleppo Pepper Aioli Recipes
CORN WITH ALEPPO PEPPER AND LIME ZEST
Steps:
- Preheat a grill to medium high. Peel back the corn husks but leave them on (the husks will create a handle for eating); remove the silk.
- Combine the Aleppo pepper, lime zest and cheese in a mixing bowl. Season with salt and black pepper.
- Place the corn on the grill and cook, turning, until lightly charred, about 10 minutes. Brush with melted butter and sprinkle with the cheese mixture.
GRILLED CORN WITH ALEPPO-PEPPER AIOLI
Steps:
- 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.
GRILLED CORN "TABBOULEH"
Grilled fresh corn kernels take the place of bulgur wheat and lend a slightly sweet edge in Virginia's version of the Lebanese grain salad known as tabbouleh (also sometimes spelled tabouleh or tabouli). Aleppo pepper is mild-if you love heat, add more!
Provided by VirginiaWillis
Categories Corn Salad
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
- Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
- Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use. Coarsely chop 1/4 cup parsley leaves and transfer to a large bowl. Add remaining 1/2 cup parsley leaves, the corn, mint, jalapeño, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.
Nutrition Facts : Calories 143.9 calories, Carbohydrate 28.1 g, Fat 3.6 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 357.2 mg
GRILLED SHISHITO PEPPERS WITH SOY AIOLI
Tired of the same old green beans and corn? Treat your family to something new and different with these grilled shishito peppers. They pair nicely with steak or chicken, so get that grill fired up.
Provided by Soup Loving Nicole
Categories Sauces and Condiments
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together sesame oil, salt, and pepper in a large bowl. Add shishito peppers and toss to coat. Let sit for 10 minutes.
- Whisk mayonnaise, soy sauce, sesame oil, and garlic together in a small bowl. Refrigerate aioli until ready to use.
- Preheat an outdoor grill for medium-high heat. Toss shishito peppers in the marinade and transfer to a grill basket. Cook for 5 minutes, flipping peppers with tongs every 1 to 2 minutes to get an even char. Serve with aioli for dipping.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 22.4 g, Cholesterol 7 mg, Fat 19.6 g, Fiber 3.4 g, Protein 4.9 g, SaturatedFat 2.9 g, Sodium 414.8 mg, Sugar 11.7 g
GRILLED CORN WITH ALEPPO-PEPPER AIOLI
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
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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