Grilled Corn With Aleppo-Pepper Aioli

• 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

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.

gallon water, sugar, salt, corn, egg yolk, white wine vinegar, aleppo pepper, garlic, shallot, vegetable oil, honey, cotija cheese

Taken from www.food.com/recipe/grilled-corn-with-aleppo-pepper-aioli-434948 (may not work)