Grilled Corn With Aleppo Pepper Aioli Recipes

GRILLED CORN

Steps:

• Fill a large bowl or your largest pot with enough cold water to completely submerge the corn.
• Pull away the outermost layer of the husks. With scissors or kitchen shears, trim off the topmost part of the husks up to the cob, including the silk tassel. Place the ears in the water. Let sit for at least 10 minutes or up to 8 hours (this will keep the husks from burning).
• Heat a gas or charcoal grill to medium (about 350 to 400 degrees F).
• Remove the corn from the water and shake off excess. Place the corn on the grill, cover, then grill for 15 to 20 minutes, turning it every 5 minutes or so to ensure the corn cooks evenly. When the corn is done, the kernels should be tender when pierced with a thin, sharp knife.
• Meanwhile if making the Mexican corn, in a small bowl, melt the butter. Stir in the Parmesan, chili powder, chipotle chile powder, cumin, and salt. Zest the lime directly into the bowl, then cut the lime into wedges. If making classic corn, skip this step and butter and season the corn directly.
• Let the corn cool for at least 5 minutes. When cool enough to handle, peel back the husks and remove any stuck-on bits of silk (any remaining silk should come away easily, but if it is stubborn, it can be rubbed away with a kitchen towel).
• Brush the grilled corn all over with the Mexican butter; serve hot with a wedge of lime to squeeze over the top. Or for classic corn, butter the corn and season with salt and pepper as desired.

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:

• 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.

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.