Slow-Roasted Corn On the Cob
Published June 7, 1997
- Total Time
- 40 minutes, plus refrigeration
- Rating
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Ingredients
¼ pound unsalted butter
1 teaspoon hot red pepper sauce
1 tablespoon fresh lime juice
12 ears of corn, silk removed, husks intact
Nutritional analysis per serving (6 servings)
59 grams carbs; 41 milligrams cholesterol; 381 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 17 grams fat; 7 grams fiber; 36 milligrams sodium; 8 grams protein; 10 grams sugar
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.