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 or feta cheese


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.