Grilled Corn With Aleppo-Pepper Aioli - cooking recipe

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

Preparation

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.