Corn on the Cob With Aleppo-Garlic Butter

"Alex Guarnaschelli"
 
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Ready In:
20mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Preheat oven to 350°F.
  • 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.
  • 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.
  • 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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<p>I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. <br />I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.&nbsp;<br />&nbsp;<br /><br /><br /><br /></p>
 
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