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Corn on the Cob With Aleppo-Garlic Butter
At a Glance
- Prep
- 15 minutes
- Cook
- 18 minutes
- Total
- 20 min
- Yield
- 6.00 serving(s)
Categories
- Side Dish
Cuisine
- American
Cooking Method
- Roast
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Corn on the Cob With Aleppo-Garlic Butter brings together kosher salt, 6 ears corn, shucked, 2 tablespoons sugar in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- kosher salt
- 6 ears corn, shucked
- 2 tablespoons sugar
- 4 tablespoons unsalted butter
- 2 tablespoons packed dark brown sugar
- 6 medium garlic cloves, grated
- 1 tablespoon aleppo pepper
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Instructions
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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