Slow-Roasted Corn On the Cob

By Molly O'Neill

Total Time
40 minutes, plus refrigeration
Rating
4(5)
Comments
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Featured in: Barbarians at the Plate

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Ingredients

Yield:Six servings
  • ¼pound unsalted butter
  • 1teaspoon hot red pepper sauce
  • 1tablespoon fresh lime juice
  • 12ears of corn, silk removed, husks intact
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

381 calories; 17 grams fat; 10 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 8 grams protein; 35 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Process the butter, pepper sauce and lime juice in a food processor until combined. Transfer to a piece of wax paper, roll into a log about 1 inch in diameter and chill in the freezer.

  2. Step 2

    Gently peel back the leaves of each ear of corn. Slice the butter mixture in i-inch-thick slices. Rub each ear with 1 slice of the butter. Pull the husks back up, tie with butcher's twine and grill over a low charcoal fire for about 30 minutes.

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Ratings

4 out of 5
5 user ratings
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Comments

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Sean

How is this slow roasted if it only cooks for half an hour? I expected two or more hours.

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