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

6 serv.

water↗1 gallon
sugar↗1⁄4 cup
salt↗1⁄4 cup
ears shucked corn↗6
large egg yolk↗1
white wine vinegar↗1 teaspoon
aleppo pepper, flakes↗1 teaspoon
minced garlic clove1
minced shallot1 teaspoon
vegetable oil↗1⁄2 cup
honey↗1 teaspoon
crumbled Cotija cheese or 6 tablespoons crumbled feta cheese↗6 tablespoons

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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