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Corn on the Cob With Aleppo-Garlic Butter

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“Alex Guarnaschelli”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Bring a large pot of water to a boil and salt heavily, as you would pasta water. Drop the corn and white sugar in the pot and cook for about 5 minutes. Transfer to a kitchen towel to drain.
  3. Prepare the butter: In a small saucepan, gently melt the butter. Use a small whisk to incorporate the brown sugar, garlic, and aleppo pepper. Simmer for a few seconds, stirring until it forms a paste. The butter will try to separate, keep whisking to hold it together.
  4. Roast the Corn: Lightly brush the ears of corn with the butter mixture on all sides. Arrange in a single layer on a baking sheet. Roast until they start to brown, 8 to 10 minutes. Remove from oven and brush with the remaining butter.

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