Slow-Roasted Corn On the Cob
- Total Time
- 40 minutes, plus refrigeration
- Rating
- Comments
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Ingredients
- ¼pound unsalted butter
- 1teaspoon hot red pepper sauce
- 1tablespoon fresh lime juice
- 12ears of corn, silk removed, husks intact
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
- 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.
- 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.
Private Notes
Comments
How is this slow roasted if it only cooks for half an hour? I expected two or more hours.
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