Corn On The Cob With Aleppo-garlic Butter

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.